• 3servings
  • 70minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 onion , finely chopped

  2. 1 carrot , finely chopped

  3. 1 stick of celery , finely chopped

  4. 4 cloves garlic , finely chopped

  5. 150 g tomato puree

  6. 450 ml red wine

  7. 450 ml chicken stock

  8. 450 g duck confit , meat removed and shredded

  9. 2 sprigs rosemary

  10. salt and black pepper

  11. 50 g shaved pecorino cheese , to serve

  12. 600 g potatoes , preferably a floury variety such as Russet

  13. 1 large egg

  14. 450 g flour

  15. 1 tbsp olive oil

Instructions Jump to Ingredients ↑

  1. For the ragu, gently fry the vegetables for 5 minutes until softened, but not coloured. Add the tomato puree and cook for a further 7-8 minutes, until the vegetables are coloured.

  2. Pour in the wine and stock and bring to a boil. Stir in the meat and rosemary, reduce the heat and simmer until the meat falls apart - about 45 minutes to 1 hour.

  3. To make the gnocchi, boil the potatoes, unpeeled, in a large saucepan of salted water for about 40 minutes, until tender. Drain and, when cool enough to handle, pass through a ricer into a large mixing bowl.

  4. Make a well in the centre; add the egg, flour and seasoning to taste. Combine to make a dough, then knead for a few minutes until dry to the touch.

  5. Divide the mixture into 3 pieces and roll out into 2cm diameter cylinders. With a sharp knife, cut off dumplings at 2.5cm intervals.

  6. Drop the gnocchi into a saucepan of boiling water over a medium heat. When they rise to the top, scoop out, drizzle with olive oil and keep warm. Tip the gnocchi into the sauce and serve with shaved pecorino.


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