How to make gnocchi: Recipe from Melbourne Italian restaurant Tipo 00 plus porcini and duck ragu

Ingredients

• 6 duck legs, preferably corn-fed
• 1 carrot, diced
• 1 brown onion, diced
• 2 large garlic cloves, finely chopped
• 10g dried porcini, soaked in 250ml (1 cup) warm water for about 15 minutes
• 100g tomato paste
• 125ml (½ cup) dry white wine
• 750ml (3 cups) chicken stock
• 2 sprigs of sage
• 1 sprig of thyme
• 1 bay leaf
• sea salt
• 1.5kg sebago or russet burbank potatoes, skin on
• 300g 00 flour
• 50g finely grated parmesan
• 2 tsp sea salt
• 20g egg yolk (from 1 egg)
• pinch of freshly grated nutmeg
• olive oil
• 25g unsalted butter
• good pinch of finely chopped flat-leaf parsley leaves