CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Meats |
|
Aldo & frie, New |
1 |
Servings |
INGREDIENTS
1 |
kg |
Potatoes, 2.2lb |
300 |
g |
Plain flour, 10 1/2oz |
1 |
|
Egg |
1/2 |
t |
Salt |
25 |
g |
Butter, 1oz |
2 |
|
200 g, 7oz duck breast |
75 |
|
Olive oil, 2 1/2fl oz |
1 |
|
Spring onions, chopped |
2 |
|
Carrots, chopped |
1 |
|
Celery stick, chopped |
1 |
|
Garlic clove, crushed |
1 |
|
Sprig fresh thyme |
2 |
|
Bay leaves |
|
|
Salt and pepper |
2 |
|
Beef tomatoes, diced |
1 |
|
Red chilli, chopped |
1 |
|
Basil, stalks discarded |
|
|
and leaves shredded |
INSTRUCTIONS
Place the unpeeled potatoes in a large pan and cover with water. Bring
to the boil, then cook for 20 minutes. To make the duck sauce, finely
slice the duck breast. Heat 1 tbsp of the oil in a frying pan and add
the duck; fry for 5 minutes until golden brown all over. Drain on
kitchen paper. In a saucepan, heat 1 tbsp of the oil and add the
spring onions, carrots, celery, garlic, thyme and bay leaves. Season
well. Cover and cook for 10 minutes, stirring occasionally. Add the
diced tomatoes and strips of duck to the sauce with the remaining oil,
the chilli and basil. Simmer for a further 5 minutes. To make the
gnocchi, drain and peel the potatoes while still warm. Pass them
through a mouli-legumes. Add half of the flour, the egg, salt and
butter. Work together with your hands to make a homogenous dough,
adding more flour if necessary. Turn out on to a surface sprinkled
with the remaining flour and roll the dough into several ropes that
are 2.5cm (1 inch) thick. Cut the ropes across into 2cm (3/4 inch)
pieces. Shape the gnocchi by rolling the pieces over the back of a
fork. Spread out on a floured tea towel. Bring a large pan of salted
water to the boil. Reduce to a simmer. Place the gnocchi in the pan,
in batches, and cook for 2-3 minutes until they rise to the surface.
Drain and keep warm while cooking the remaining gnochhi. Once all the
gnocchi are cooked, toss in the duck sauce and serve. Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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