Recipe of the Week ~ Potato Gnocchi with Duck Ragu

So I was chatting recently with one of my twi-online-fanfic-lady friends, lets call her "Miss Betty"


DH: **cue eye roll (again) and shakes head** 
Ouiser: You know mamere says your eyes can get stuck like that. ugh, please ignore him...


So my "friend" Miss Betty shared a fabulous recipe with me for Pasta with Fast Sausage Ragu. It sounds DELISH and I can't wait to make it myself, one of these days very soon! Thanks doll, not only are you one of the most fantastic writers I know, you also keep me busy in the kitchen. Many hugs and kisses! 


Well, her email got me thinking about Valentines Day 2008, when DH made an unbelievable dinner ~ Potato Gnocchi with Duck Ragu. The rich and intense flavor of the ragu is out of this world. And it just doesn't get any better than homemade fluffy melt-in-your-mouth gnocchi. 

I thought I'd share the recipe with you today. It comes from Chef Fabio Trabocchi's cookbook, Cucina of Le Marche. Chef Trabocchi grew up in the Le Marche region of Italy and was the Executive chef at Maestro in the Ritz Carlton in McLean. (That's just outside of DC for you out-of-towners.) DH took me there for an amazing birthday dinner in '06. 


*note: Rumor has it he may be returning to DC! My fingers are crossed but you can click here to read the thread or just go to www.donrockwell.com.


Click here to purchase this incredible cookbook. There are a number of amazing dishes I've made and even more that I still need to. 



Anywho, this is a fabulous, rich, decadent and somewhat complex recipe but well worth the effort!!! I suggest making it during the weekend or for a special occasion. And if you do make it please be sure and let me know. You know I LOVE hearing from you! Actually, lets make things interesting. If you leave a comment I'll send you Miss Betty's recipe as well. See it's a two-fer!! How can you say no to that???


**cracks fingers** okay, here goes peeps, this is going to be long. 


Potato Gnocchi with Duck Ragu
Serves 6

Gnocchi
2 1/4 lbs  Russet potaotes, scrubbed clean
3/4 C        All purpose flour
1/4 C         Parmigiano-Reggiano, grated
1/4 tsp      Nutmeg, grated
1 tsp          Kosher salt
3 large      Egg yolks


Duck Ragu
1/2 C         Porcini mushrooms, dried
1                 4 1/2 lbs Duck, cut into 12 pieces: thighs, drumsticks, wings, breasts (each cut into 3 pieces) *don't be afraid to ask your butcher to do this for you!
3 TBS        Extra Virgin Olive Oil
1/4 lbs      Pancetta, 1/4 inch dice
3/4 C         of each: Carrots and Onions, diced
1/2 C          Celery, diced
4 C             Dry red wine, such as Montepulciano or Zinfandel
2 1/4 C      Basic Tomato Sauce
1 Sprig       of each: Rosemary, Thyme, Sage, Bay leave
3                 Whole Cloves
Kosher Salt & Freshly ground black pepper
1/2 C          Parmigiano-Reggiano, grated


For the Gnocchi:
Cook potatoes in simmering water for 45 mins or until they are soft. Drain, let cool then peel potatoes and run through a rice mill or potato ricer and spread evenly on counter (or pastry board). Sprinkle with flour, Parmigiano, nutmeg & salt. Add the egg yolks in the center and mix with your hands.  Knead mixture until dough forms. Do NOT overwork the dough! Cover with damp kitchen towel and let rest for 30 mins.

Dust baking sheet and work station with flour. Pull off small section of dough and roll in the palm of your hand until forming a long narrow cylinder about 3/4 in. in diameter. Cut dough into 1/2 in. pieces. Gently push down with the back of a fork to mark with ridges. Once all the gnocchi is made, cover with kitchen towel and refrigerate for up to 6 hours. 


For the Duck Ragu: 
Soak dried porcinis in a small bowl with warm water for 20 mins. Remove mushrooms, squeeze dry and chop.


Season the duck with salt & pepper. Then working in small batches sear pieces on all sides over medium-high heat and 2 TBS olive oil. Set aside. Drain any excess fat and return pan to heat, add 1 TBS olive oil and pancetta. Cook till crisp, then add carrots, onion and celery and cook till soft and translucent. Add wine and raise hit to a simmer. Cook for 10-12 mins or till liquid has reduced by two-thirds. Stir in porcini and tomato sauce into the pancetta mixture. Add duck, nestling it into the sauce. 


Make a bouquet garni by tying the rosemary, sage, thyme and bay leaf together with kitchen twine. Tie the cloves in a small piece of cheesecloth. Add both to sauce. Cover pan and let simmer over low heat for 2 hours, stirring occasionally. When the duck is falling off the bone remove pieces from the sauce. Discard the bouquet garni & cloves. Once cool to the touch, remove the duck skin and pull meat off the bone and return to sauce. Adjust seasoning if necessary. 


When ready to serve, bring a large pot of salted water to a rolling boil. Add gnocchi to the water. When they float to the surface, taste one to see if cooked through. Remove cooked gnocchi with a slotted spoon and gently fold into the duck ragu sauce. Again adjust season as needed. 


Spoon the gnocchi and ragu into warm bowls and top with grated Parmigiano. 


Happy Cooking! I'm drooling from just typing this recipe! I am definitely making this soon!

Cheers, 
Ouiser