Water the Römertopf and salt and pepper the roast evenly. Sear it in the clarified butter on all sides until a light brownish crust is formed. In the meantime, preheat the oven to 180 ° C circulating air heat. Take the roast out of the pan and cut into 3/4 slices with a sharp knife into 1-2 cm thick slices (i.e. not all the way to the bottom). Now cut the Gorgonzola into the number of slices you have made and press the slices well between the meat. Then fix lengthways with roasting twine and tie tightly.
Put the roast in the Römertopf together with approx. 400ml white wine, the halved onions (without the skin) and garlic cloves as well as the peppers and put in the oven for approx. 45 minutes. (Depending on the amount and thickness of the meat, it can take a little longer) It is advisable to drizzle the entire roast 4 - 5 times with a mixture of lemon juice and cognac or, better, to brush it. This improves the consistency of the outer skin. At the end of the cooking time, take the pot out of the oven, open the oven to cool and pour the brew through a sieve into a pot.
Warm the stock slightly and pour the cream on it, bind with a little sauce binder if necessary, season with salt and pepper and, if desired, with the rest of the wine and let it boil down a little. Wrap the roast in aluminum foil and store in the still slightly warm oven. Meanwhile, cook and drain the gnocci. Remove and cut the roast and serve / garnish both with the sauce and some fresh basil. Alternatively, you can also use the recipe for gratinated gnocchi, which can be found here.
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