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Potato gnocchi with duck sauce

Potato gnocchi with duck sauce

Potato gnocchi with duck sauce

  • Chef: Massimiliano Mariola
  • Difficulty: Average
  • Time: 70 min of preparation, 70 min of cooking
  • Type of Cooking: In a pan
  • Doses for: 5 people


For the gnocchi:
  • 1 kg of old potatoes
  • About 200 g of flour
  • 1 egg

For the sauce:


  1. Flame the duck, clean the skin well from the wings then divide it into eighths while simultaneously discarding the fat deposits inside.
  2. Wash and pat dry with kitchen paper. Prepare a mince with onion, celery, and carrot.
  3. Heat the oil in a large pan and add the chopped herbs and the clove.
  4. As soon as it starts to fry, add the pieces of duck and brown everything slowly, turning the pieces of duck occasionally so that the vegetables and the dog brown at the same time taking a nice golden color.
  5. Salt, pepper and, when the sauté has dried, wet with the wine. When the wine has faded, cover and continue cooking for half an hour before adding the tomatoes, grated nutmeg and a little marjoram (if you use fresh tomatoes, wash them, blanch them and pass them through the vegetable mill.
  6. Peeled, coarsely chop them. and if you want a more intense sauce, add a spoonful of concentrate too).
  7. Let it cook for another hour until the dog is very tender and in the meantime prepare the gnocchi.
  8. Boil the potatoes and, just cooked, peel them and pass them through the potato masher.
  9. Knead them with egg and flour (the quantity depends on the absorption capacity of the potatoes) and, when the dough is ready, make sticks and cut them into small pieces about two centimeters long and pass them on the back of the grater.
  10. When the sauce is ready, adjust the salt and, if necessary, remove some of the surfaced fat.
  11. Dip the gnocchi in plenty of well-salted boiling water and when they surface, pull them up with the skimmer and season with the duck sauce and the grated cheese.
  12. Serve the dog as the main course. This is the simplest version.
  13. If you want a thicker sauce you can brown together with the vegetables and the duck, a little minced meat or two slices of chopped ham or a crumbled sausage.
  14. Or, at the end of cooking, you can bone one or two pieces of duck then fray the pulp and mix it with the sauce which of course is also excellent with the classic egg noodles.
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