Duck Confit with Porcini, Artichokes and Gnocchi – Sabato

Ingredients

• 20g Naturbosco dried porcini or Sabarot cèpes
• 1 Tbsp extra virgin olive oil
• 2 cloves garlic, finely sliced
• ½ cup white wine
• 1 cup Foundation chicken or vegetable stock
• 200g Sabato gluten-free gnocchi, cooked to packet instructions
• Sal de Añana Provençal herb salt
• Freshly ground black pepper
• 1 cup Bioitalia grilled artichokes, drained
• 1 cup cherry tomatoes, halved
• Torn fresh basil leaves
• Sabato Duck Confit (optional)