Monday, October 17, 2011

The Making of Duck Gnocchi: Part V - Assembling the Final Dish

We have finally reached the day I know all of you have been holding your breath for.  Now that we have made all of the components that make up Gnocchi con Anitra in Guazzetto, it’s now time to prepare and assemble the final product and reap the rewards of our hard work.  The preparation for the final dish is fairly simple and quick to do.  This of course makes this a wonderful entrée to prepare for a dinner party or when you have guests and don’t want to be handcuffed to the kitchen while your guests are enjoying themselves elsewhere. 

So let’s get started finishing up your Duck Gnocchi dish!

What you'll need before you start:

- Gnocchi
- Marinara
- Chicken Stock
- Duck Guazzetto
- Butter
- Extra Virgin Olive Oil
- Italian Parsley – Chopped
- Salt & Pepper
- Rosemary Sprig
- Grated Parmesan Cheese

1.    Bring water to a boil in a pot large enough to allow all of the gnocchi you’ll be cooking to float on the surface. 
2.    In a sauté pan combine the following and cook over medium high heat for 2-3 until sauce has reduced slightly and thickened:
o   2 cups Duck Guazzeto
o   1 ½ cups marinara
o   1/2 cup chicken stock
o   3 ounces unsalted butter
o   Salt / Pepper to taste

3.      Once sauce is reduced and thickened turn off heat.
4.    Salt your boiling water and cook gnocchi by adding a few at a time to your boiling water.  Adding too many at one time will cause it to take to long for the water to return to a boil and you will end up with unsatisfactory gnocchi.  Boil until gnocchi floats and cooks for 1-2 minutes.  With a slotted spoon remove cooked gnocchi and add to sauce.
5.   Turn heat back on under your sauce, add 4 tablespoons extra virgin olive oil, and chopped parsley.  Heat sauce all the way through and toss to coat gnocchi. 
6.    Mound your finished Gnocchi con Anitra in Guazzetto on a serving platter and top with a rosemary sprig, grated parmesan cheese, and ENJOY!

Editor’s Note:  While I don’t encourage people to skip steps as I feel it will lessen the quality of your finished product, I do realize that not everyone has time to make all of the various components of this dish.  For that reason there are some substitutions you can make.  I strongly advise against using chicken broth you can find at your grocery store and making sure if you do purchase mass prepared chicken stock make sure it is just that.  Not all grocery stores will have this, but many of the nicer ones will.  It’s worth the added trip and slightly higher expense.  As for Marinara, while I think there is no real commercially produced acceptable alternative, if you do choose to substitute this component than I’d suggest doing some research and finding a small-batch produced brand that’s available in your area.  Rao’s Homemade Marinara is the best marinara in a jar that I’ve found. 

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