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Gnocchi with Duck Ragù

Gnocchi with Duck Ragù Recipe

Here’s another recipe from TOZI bar and restaurant head Chef Maurilio Molteni.

PPHE food Jan 2013-15 rs

For the gnocchi:

1 kilo Désirée
250g plain flour
1 egg 40g
grated parmesan

For the duck ragù:

4 duck legs
2 onions
4 carrots
4 celery sticks
2 bay leaves and a sprig of sage
30g tomato puree
1 bottle of Pinot Grigio


To make the gnocchi:

Keeping the potatoes whole and with their skins on, boil in salted water for 30 minutes – or until tender when a knife if put through them.

Drain the potatoes and peel them whilst they are hot, using a kitchen towel (to protect your hands). Note: The hotter the potatoes stay and the quicker you peel them, the less flour you need to add later and the lighter your gnocchi will be.

Mash the potatoes using a moulis or ricer onto a flat surface. Add 200g of flour, egg, parmesan and salt then using your hands knead all the ingredients together until you have a smooth dough. This process needs to be done as fast as possible so the dough remains warm and all together.

Divide the dough into 4 equal parts. Dust the surface with the remaining flour. Roll each part of the dough into a long strip with your hands until the lengths are about 3cm in diameter. Using a knife cut the rolls into small 2 cm pieces. Gently place the gnocchi onto a tray and leave to the side.

To make the duck ragù

To prepare the stock peel and roughly chop one of the onions, 2 carrots and 2 sticks of celery then add to a large casserole dish with 4 litres of water, cover and simmer for 1 hour.

In the mean time, in a frying pan, sear the 4 duck legs until golden brown – roughly 3 minutes on each side.
Finely chop the remaining onion, carrots and celery and gently sweat in a large casserole dish.

Add the tomato puree and bay leaves, stir, then lay the 4 ducks legs on top of the sauce. Pour in half the bottle of wine – and enjoy the rest of it yourself!

Bring to the boil for 2 minutes then lower the heat and simmer. Pour over the vegetable stock you have previously made, put a lid on the casserole dish, and cook in an oven for 1 hour at 160 degrees.

Remove the dish from the oven and leave to cool. Remove the duck legs from their sauce and carefully remove the bones. Shred the meat into your prepared sauce in the casserole dish and cook for a further 5-10 minutes.

To complete the Dish:

Fill a large pan with water and sea salt. Bring to the boil and gently drop the gnocchi in. Give them a little stir and leave to cook.

Once they have bobbed to the surface, drain and add to the casserole dish with the sauce and stir.
To serve, place on a large platter and grate over some Parmesan.

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