Gnocchi with duck ragu

Ingredients

• Gnocchi
• 6 large russet potatoes
• 1 egg, beaten
• olive oil
• salt
• 120g (4¼ oz) plain flour, plus extra for dusting
• freshly ground black pepper (optional)
• Duck Ragu
• 4 duck legs
• 1 brown onion, finely diced
• 1 carrot, finely diced
• 1 celery stick, finely diced
• 3 garlic cloves, finely chopped
• 1 tbsp tomato purée
• 100ml (3½ fl oz) white wine
• 1 bay leaf
• 1 sprig rosemary
• 500 ml (17 fl oz) chicken stock
• To finish
• 100 g (3½ oz) Pecorino cheese, shaved
• olive oil
• butter

Directions

1. Gnocchi
2. Preheat the oven to 180°C (350°F).
3. Wash and dry the potatoes. Drizzle with a little olive oil, rub evenly, and season with salt.
4. Place on a baking tray and bake for 1 hour 20 minutes to 1 hour 40 minutes, or until completely soft. Test with a skewer to check doneness.
5. Remove from the oven and let cool until easy to handle.
6. Cut the potatoes in half, scoop out the flesh, and pass through a ricer or mash until smooth on a clean wooden board.
7. Drizzle the beaten egg evenly over the potato, add a pinch of salt, and sprinkle with the flour.
8. Using a bench scraper, gently cut the egg and flour into the potato, adding more flour if needed (depending on moisture).
9. Once the dough comes together, knead lightly—just enough to hold its shape. Avoid overworking to keep the gnocchi light.
10. Dust your work surface with flour, divide the dough, and roll into logs about two fingers thick.
11. Cut each log into pieces roughly 2.5cm (1 inch) long.
12. Place the gnocchi on a floured tray until ready to cook.
13. Bring a large pot of salted water to a boil. Working in batches, add the gnocchi, stirring gently to prevent sticking.
14. Once the gnocchi floats to the top, cook for another 30 seconds, then remove with a slotted spoon and place on an oiled tray to cool in the fridge.
15. Gnocchi can be made 1–2 days ahead and stored covered in the fridge.
16. Duck ragu
17. Season the skin side of the duck legs with salt.
18. Add 2 tbsp olive oil to a cold pan with a lid (a Dutch oven works well).
19. Place the duck legs skin side down and cook over medium heat until golden and the fat has rendered.
20. Season the other side with salt, flip, and cook briefly for colour. Remove and set aside.
21. In the same pan, add the onion with a pinch of salt. Sauté for 1–2 minutes until lightly golden.
22. Add the carrot, celery, and garlic. Stir well, then add the tomato purée and cook for 1 minute.
23. Deglaze the pan with white wine, scraping up any browned bits.
24. Add the bay leaf and rosemary. Return the duck legs to the pan, skin side up.
25. Pour in the chicken stock until it nearly covers the duck.
26. Bring to a gentle simmer, cover, and cook on low heat for 1½ to 2 hours until the duck is tender.
27. Remove the duck legs from the liquid. Reduce the sauce slightly over medium heat.
28. Shred the duck meat, chopping the skin finely. Add both back into the sauce.
29. Fold the meat through the sauce, then transfer to a tray to cool. Refrigerate until needed.
30. Serve
31. Heat portions of the duck ragu in a pan until hot.
32. In another pan, heat olive oil over high heat. Pan-fry the gnocchi until golden on all sides.
33. Add a small knob of butter to finish the gnocchi, tossing to coat.
34. To plate, spoon the duck ragout onto the plate, top with the crispy gnocchi, and finish with shaved Pecorino and a drizzle of olive oil. Enjoy!