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Tipo 00s Gnocchi With Duck Ragù And Porcini Mushrooms
GOURMET TRAVELLER20Ingredients
4Hours
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Ingredients
US|METRIC
5 SERVINGS
- 100 grams Parmesan (finely grated)
- 2 Tbsp. flat leaf parsley (finely chopped)
- 125 grams pepato (pecorino, shaved)
- 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 grams dried porcini mushrooms (soaked in 250ml warm water for 1 hour)
- 100 grams tomato paste
- 125 mL dry white wine
- 750 mL chicken stock (3 cups)
- 1 kg potatoes (floury, such as sebago or russet Burbank, scrubbed)
- 200 grams flour (“00”, plus extra for dusting)
- 30 grams grated Parmesan (finely)
- 1 egg yolk (small)
- grated nutmeg (Pinch of finely)
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