
Looking For Other “Flippin” Amazing Recipes?
Head on over to our Recipe Index for over 1,200 recipes to try at home! The index is fully searchable by both category and ingredient. We hope you love our recipes as much as we do!
Show Us Some “Flippin” Love
If you try this recipe, be sure to rate it, leave a comment or tag #flipflopfoodies on Instagram. You can also follow us on Facebook, Instagram, and Pinterest.
Gnocchi with Duck Ragu & Porcini Mushrooms
4
servings30
minutes40
minutesIngredients
3 1/2 oz 3 1/2 parmesan cheese, grated
2 tbsp 2 flat leaf parsley, finely chopped
4 1/2 oz 4 1/2 pecorino pepato, shaved
- Duck & Porcini Ragu:
6 6 Maryland Ducks, skin on, seasoned with sea salt 1 hour before cooking
1 1 carrot, diced
1 1 onion, finely chopped
1 tbsp 1 crushed garlic
2 sprigs 2 sage
1 sprig 1 thyme
1 1 bay leaf
10 grams 10 dried porcini mushrooms, soaked in 1 1/4 cup water for 1 hour
1/2 cup 1/2 tomato paste
1/2 cup 1/2 dry white wine
3 cups 3 chicken stock
- Gnocchi:
1 kg 1 floury potatoes (such as sebago or russet Burbank), scrubbed
1 1/3 cups 1 1/3 “00” flour, plus extra for dusting
1/4 cup 1/4 finely grated parmesan
1 1 egg yolk
1 pinch 1 finely grated nutmeg
Directions
- For duck ragù, preheat oven to 150C. Heat a casserole over medium heat, then add duck skin-side down and fry until browned and fat renders (5-6 minutes). Turn and fry until browned (2-3 minutes), then set aside. Add carrot, onion, garlic and herbs to pan, and sauté until vegetables are tender (5-8 minutes). Meanwhile, gently lift porcini from liquid (reserve liquid) with a slotted spoon; leaving any grit settled at the bottom. Coarsely chop mushrooms, add to vegetables and sauté until softened (3-4 minutes). Add tomato paste and cook until color deepens (2-3 minutes). Deglaze pan with wine and stir until thickened (4-5 minutes). Add stock and three-quarters of the strained mushroom liquid, and bring to the boil. Season to taste, add duck, cover with a lid or foil and braise in the oven until meat falls from the bone (1¾-2¼ hours). Uncover, rest for 15 minutes, then remove duck legs and, when cool enough to handle, remove meat from bones in chunks and stir into sauce. Discard herbs.
- For gnocchi, bring potatoes to a simmer in a large saucepan of cold salted water and cook until tender (40-50 minutes). Drain then, when cool enough to handle, peel, pass through a drum sieve or potato ricer and refrigerate, covered with a tea towel, until cold (2-3 hours). Combine 660gm potato with remaining ingredients and ¼ tsp salt in a bowl and mix lightly until smooth. (Take care not to overwork dough or the gnocchi will become dense.) Divide dough into 4 pieces and roll each on a lightly floured surface to 1cm-diameter ropes, then cut into 1.5cm pieces.
- Cook gnocchi in batches in a large saucepan of boiling salted water until they rise to the surface (1-2 minutes), then drain (if you are not using gnocchi right away, refresh them in iced water, drain, lightly coat in oil and refrigerate in an airtight container up to a day). Add gnocchi to ragù with parmesan and parsley, toss to coat, then serve scattered with pecorino pepato.
Leave a Reply