Cook the potatoes in their jackets in a pot of salted water. Drain and peel while still hot and rice through a ricer fitted with a large screen.
Place the potato in a mixing bowl, add the eggs and half of the flour. Slowly add the remaining flour until the mixture until a soft and smooth but sticky consistency. The amount of flour will vary depending on the amount of moisture the potatoes contain.
On a floured work surface work the dough in batches into ¾ inch cylinders and then cut them into 2/4 " gnocchi. To shape roll the gnocchi roll them on a fork or gnocchi board onto a floured work surface.
To cook the gnocchi drop them into simmering salted water. When the gnocchi bob at the surface cook for an additional 1 to 2 minutes then dip out with a slotted spoon onto a sheet pan covered with olive oil. Cool and portion appropriately.
Sear seasoned veal cheeks in olive oil. As the veal is seared reserve them on a separate tray. Continue the process until all of the veal is seared.
Add the celery onion and carrot to the pan and cook until golden and caramelized. Add the garlic and shallot and sauté for a moment longer. When the vegetables are finished add the tomato paste and cook slightly. Deglaze with red wine. Reduce the wine by 2/3 and add the veal stock.
When the veal stock comes back to a simmer add the veal back in, cover and place in a 350 degree oven.
Cook the veal until it is fork tender and reserve for service.
Sauté the carrot and snow peas in whole butter until warm. Add the cooked veal, garlic and shallot then deglaze with white wine. Add the heavy cream and reduce by half. Add the braising liquid and reduce by a quarter.
If cooking from raw drop the gnocchi into boiling salted water. When the gnocchi float strain and add to the sauté pan. Toss in spinach and tomato, season to taste with salt and pepper, and serve.