For Cremini Cacciatore Sauce: Roast and peel bell peppers; cut into 1-inch squares. Set aside. Heat olive oil in large rondo, add onion, mushrooms and sauté until mushrooms are softened and most of liquid has evaporated. Add tomatoes, wine, sliced garlic, rosemary and oregano; cook 15 minutes. Season with salt and black pepper to taste. Set aside.
For Sauté Spice: Combine Sauté Spice ingredients such as 1 tablespoon salt, 1 tablespoon granulated garlic and 1 tablespoon black pepper; press 2 tablespoons evenly onto veal shoulder rib. Reserve remaining spice mixture for service.
Mark veal on grill. Place in large roasting pan; add 6 cups cacciatore sauce. (Reserve remaining sauce.) Cover pan tightly with heavy-duty aluminum foil. Braise in 325°F oven 1-1/2 to 2 hours or until veal is fork-tender, adding reserved cacciatore sauce as needed to keep veal moist.
Remove veal from pan; keep warm until ready to use. Reserve 2 cups braising liquid; combine with enough remaining cacciatore sauce to yield 6 cups. Keep warm.
For Goat Cheese Gnocchi: Cook potatoes in boiling salted water about 45 minutes or until soft throughout; drain. Peel while warm; chop fine or press through ricer. Place in large mixing bowl; add 2 cups flour, cheese, egg and 1/8 teaspon salt. Knead by hand to form dough, adding flour as needed. Roll dough into 3/4-inch dowels; cut into 1-inch pieces. Roll with fork to mark gnocchi.
Cook gnocchi in lightly salted boiling water about 1 minute or until they float to surface. Shock in ice water; toss with vegetable oil. Refrigerate until ready to use.
Per order: Add 1/4 cup butter, 1/4 cup almonds and 1/4 teaspon Sauté Spice to medium sauté pan. Cook until almonds just start to brown. Add 1-1/2 teaspon pepper sauce; reduce slightly. Add 1/4 cup cream and 1/4 cup cheese; reduce to nappé (sauce thick enough to coat gnocchi).
Refresh 5 ounces gnocchi in boiling water; drain and toss with cream sauce. Slice 5 ounces veal; serve with gnocchi. Top veal with 1/2 cup cacciatore sauce.