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Ингредиенты
- 1 kg Potatoes, (2.2lb)
- 300 gm Plain flour, (10 1/2oz)
- 1 x Egg
- 1/2 tsp Salt
- 25 gm Butter, (1oz)
- 2 x 200 g, (7oz) duck breast
- 75 ml Extra virgin olive oil, (2 1/2fl ounce)
- 1 bn Spring onions, minced
- 2 x Carrots, minced
- 1 x Celery stick, minced
- 1 x Garlic clove, crushed
- 1 sprg fresh thyme
- 2 x Bay leaves Salt and pepper
- 2 x Beef tomatoes, diced
- 1 x Red chilli, minced
- 1 bn Basil, stalks discarded and leaves shredded
Инструкции
- Place the unpeeled potatoes in a large pan and cover with water. Bring to the boil, then cook for 20 min.
- To make the duck sauce, finely slice the duck breast. Heat 1 tbsp of the oil in a frying pan and add in the duck; fry for 5 min till golden all over. Drain on kitchen paper.
- In a saucepan, heat 1 tbsp of the oil and add in the spring onions, carrots, celery, garlic, thyme and bay leaves. Season well. Cover and cook for 10 min, stirring occasionally. Add in the diced tomatoes and strips of duck to the sauce with the remaining oil, the chilli and basil. Simmer for a further 5 min.
- To make the gnocchi, drain and peel the potatoes while still hot. Pass them through a mouli-legumes. Add in 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 which are 2.5cm (1 inch) thick. Cut the ropes across into 2cm (3/4 inch) pcs. Shape the gnocchi by rolling the pcs 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&3150;3 min till they rise to the surface. Drain and keep hot while cooking the remaining gnochhi.
- Once all the gnocchi are cooked, toss in the duck sauce and serve.
