Gnocchi with Duck Ragù & Porcini Mushrooms

Name: Gnocchi with Duck Ragù & Porcini Mushrooms
Total time: 255 min
Ingredients: 100 gm parmesan, finely grated; 2 tbsp finely chopped flat-leaf parsley; 125 gm pecorino pepato, shaved; Duck and porcini ragù; 6 duck Marylands (250gm-300gm each), skin seasoned with sea salt 1 hour before cooking; 1 carrot, diced; 1 onion, finely chopped; 1 tbsp crushed garlic (3-4 cloves); 2 sage sprigs; 1 thyme sprig; 1 fresh bay leaf; 10 gm dried porcini mushrooms, soaked in 250ml warm water for 1 hour; 100 gm tomato paste; 125 ml dry white wine; 750 ml chicken stock (3 cups); Gnocchi; 1 kg floury potatoes (such as sebago or russet Burbank), scrubbed; 200 gm "00" flour, plus extra for dusting (1⅓ cups); 30 gm finely grated parmesan; 1 small egg yolk; Pinch of finely grated nutmeg

www.gourmettraveller.com.au

Tipo 00 chef Andreas Papadakis' recipe makes light and fluffy gnocchi to balance out the rich and seasoned duck ragù.

View full recipe on www.gourmettraveller.com.au

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Ingredients

100 gm parmesan, finely grated
2 tbsp finely chopped flat-leaf parsley
125 gm pecorino pepato, shaved
Duck and porcini ragù
6 duck Marylands (250gm-300gm each), skin seasoned with sea salt 1 hour before cooking
1 carrot, diced
1 onion, finely chopped
1 tbsp crushed garlic (3-4 cloves)
2 sage sprigs
1 thyme sprig
1 fresh bay leaf
10 gm dried porcini mushrooms, soaked in 250ml warm water for 1 hour
100 gm tomato paste
125 ml dry white wine
750 ml chicken stock (3 cups)
Gnocchi
1 kg floury potatoes (such as sebago or russet Burbank), scrubbed
200 gm "00" flour, plus extra for dusting (1⅓ cups)
30 gm finely grated parmesan
1 small egg yolk
Pinch of finely grated nutmeg