Fry the meat in a portion of oil. Fry the vegetables separately in the remaining fat and add them to the meat. Deglaze with white wine and cover with ice. Season with salt and pepper and parsley, and cook gently for several hours, taking care to grease the surface from time to time. Cool, filter and defat.
Fry the meat in a portion of oil. Fry the vegetables separately in the remaining fat and add them to the meat. Deglaze with wine, add chicken stock and cover with ice. Season with salt, pepper, spices and cook carefully, scraping the surface from time to time. Cool, filter and defat.
Mix all ingredients together. To pour double broth is very cold in a large pot, mix it with the mixture prepared for clarification and bring it to boil gently until a hat with all impurities forms on the surface. Cover and let rest for 10 minutes. Strain gently with a cloth to obtain a clear broth.
Prepare a stock melting the cheese in the heated cream. Add the flour and starch are sifted and cooked until the mixture comes away from the sides of the pot. Put it in a planetary mixer, Add three eggs and season with salt. To put put the mixture in a pastry bag with a 5 mm diameter smooth nozzle, shape the gnocchi and, with the help of a small knife, when ready, pour it into a pot with plenty of boiling salted water.
Cook the gnocchi a few seconds until it rises to the surface. Drain them and set aside. Clean remove the marrow from the calf bones and drain them overnight in plenty of ice and salted water. After this time, drain them and cook them in a pan on very high heat. Arrange on the bottom of a plate For soup, blue cheese gnocchi. Put filindeu on them it is broken and poured over the double hot broth. Only the heat of the latter will cook thin and delicate pasta directly on the plate. End placing a plate of medulla on top.