For the filling, place the tomatoes in a sieve and drain well. Roast pine nuts in a pan without fat until golden brown. Let them cool down on a flat plate. Grate the Parmesan finely. Chop basil finely except for something to garnish.
Finely dice the tomatoes. Chop half of the pine nuts. Place in a bowl with the parmesan, chopped basil, tomatoes and half the pine nuts. Add breadcrumbs and mix. Season to taste with salt and pepper.
Peel the shallots and garlic. Wash the tomatoes. Clean and wash the celery. Cut everything into large cubes. Dab meat dry and cut lengthwise. Open the meat. Season from both sides with salt and pepper.
Place the filling lengthwise as strips in the middle of the meat. Fold the long sides of the meat over the filling. Tie tightly with kitchen string. Heat oil in a roaster. Sauté the roast for 3-4 minutes.
Take it out. Roast the prepared vegetables in the frying fat for about 2 minutes. Deglaze with white wine, bring to the boil. Pour in broth. Place the roast on the vegetables and bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
manufacturer) cook for about 1 hour.
Wash the asparagus and cut off the woody ends. Blanch in boiling salted water for about 3 minutes. Drain and rinse with cold water. Remove roast from vegetables and keep warm. Pass the roast stock through a sieve.
Melt the fat in a pot. Stir in flour and sweat briefly. Add the gravy bit by bit while stirring. Bring to the boil and simmer at low heat for about 5 minutes.
Heat clarified butter in a large coated pan. Fry the gnocchi for about 4 minutes while turning them over until golden brown. Melt butter in another pan. Fry the asparagus with the remaining pine nuts.
Season with salt and nutmeg. Cut the roast into slices, garnish with basil leaves and serve with sauce, asparagus and gnocchi.