Salad:
Mix all the ingredients together. Add the dressing to the mixture. Top everything with the small sprouts.
Gnocchi:
Bring water to a boil in a saucepan. Add the Gnocchi once the water is boiling and let simmer until they rise to the surface (about 3 minutes). Reheat the puree in the microwave for two minutes. Once the gnocchi are ready, drain everything and sauté them with a drizzle of oil (or butter). When they have a nice color, add the cacio e pepe sauce. Divide the contents of the puree onto two plates and add the gnocchi. Garnish everything with Louis d'or shavings and pan grattato.
Lamb: Preheat the oven to 350F. Once the temperature is reached, open the lamb bag and place it on a tray. Reheat the lamb and vegetables for about ten minutes. Meanwhile, reheat the foie gras sauce and the puree for two minutes in the microwave. Divide the puree onto two plates, add the lamb and vegetables, and cover everything with the foie gras sauce.
Dessert: Thaw for 24 hours (in the fridge) before serving.
Brioche Bread: Reheat in the oven for 2 minutes at 350 degrees and let the whipped butter temper for 2 hours.
