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Gnocchi With Duck Sauce

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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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