Butternut gnocchi with pan-fried duck
breast and mint salsa verdea
Butternut
gnocchi with pan-fried duck breast and mint salsa verdea
The flavour combinations gnocchi
·
600g starchy potatoes, whole and skin on
·
200g whole butternut, skin on
·
100g cake flour
·
Pinch of ground nutmeg
·
Sea salt and freshly ground black pepper, to taste
·
2 egg yolks
·
Sea salt and freshly ground black, to taste
·
4 duck breasts, skin on and fat scored
Mint salsa verde
·
Handful fresh mint, stalks removed
·
Handful fresh flat-leaf parsley, stalks removed
·
1 garlic clove, peeled
·
30ml (2 tbsp) extra virgin olive oil
·
Microherbs, to serve
How to do it
1. Preheat the oven to 180°C.
2. Place the potatoes and butternut on a baking tray, and bake until soft,
about 1 hour. Allow to cool slightly then slice, scoop out the flesh and mash
until smooth.
3. Add the flour, nutmeg and seasoning, and mix well.
4. Add the egg yolks and stir until the mixture comes together and
leaves the sides of the bowl. Turn onto a lightly floured work surface and knead
until a soft dough forms, about 1 minute.
5. Divide the dough into 4 and, working with 1 piece at a time, roll
into a long sausage. Cut the gnocchi into 2cm pieces and place on a floured tray.
6. Cook the gnocchi in batches in a large pot of boiling salted water until
the gnocchi float to the surface, 3 – 4 minutes. Remove immediately and keep
warm.
7. Season the duck breasts well and place skin-side down in a cold pan
on medium heat. Cook the duck breasts for 6 – 8 minutes, turn and cook for a further
5 minutes. Set the duck breasts aside to rest for 5 minutes.
8. Add the gnocchi to the duck fat in the pan and sauté until golden.
9. To make the salsa verde, blitz the ingredients in a food processor
or blender until combined but not completely smooth.
10. Serve the duck breast with the gnocchi, salsa verde and microherbs.
