Potato gnocchi with olive oil, smoked duck breast, fennel and fried fresh herbs
- 1.4kg potatoes (dry, old, small..)
- one egg
- 250gr flour
- olive oil
- smoked duck breast (or bacon) cut to small cubes
- one fennel bulb, sliced
- fresh herbs (sage, parsley, thyme… etc)
Make the gnocchi:
Bake the potatoes in 200C until they are completely tender (make double sure they are not undercooked). Mash the potatoes while hot (recommended: a specialized tool to mash potatoes that looks like a garlic masher) and add the yolk and flour. Kneed the dough to get a comfortable texture. If it is way too sticky your potatoes had too much water, you may add more flour, but the more you add flour the more the gnocchi will become more of a shpetzle than gnocchi. Here our potatoes were actually too big and full of water, so these gnocchis did not come out as tender and lovely as they should, but we learned from that and now we can tell you to use old and dry potatoes, ugly even, and not big ones. SO, we have dough, now take a piece and cook it in salted boiling water to check the texture, if they come out good- make gnocchi from all the dough, if they come out like an over cooked potatoes, add flour. To make the gnocchi shape, roll some dough to a long cylinder, and cut to pieces. If you want ‘real’ gnocchi shape, with the ‘slits’ in them, roll each piece on a floured fork. Set aside, with a whole lot of flour, until cooking.
For the sauce:
Heat the olive oil in a saucepan, add the duck and the fennel, fry a little and take it out. That is it. Now cook the gnocchi in salted boiling water until they float + one Minuit, and take them out. Make sure the olive oil (in the pan) is very hot, and add the herbs, they fry very fast!, turn off the heat add the gnocchi and duck to the pan and toss. Season to taste. Serve with Parmesan.