Potato gnocchi with duck breast and honey mushrooms
4 servings
30 minutes
Recipe from Anatoly Malyshev, chef of the Villa pasta restaurant on Pyatnitskaya.
1
Prepare gnocchi. Peel the potatoes, boil until cooked, and cool to a temperature that can be held in hands.
- Potato: 1 kg
2
Grate the potato on a coarse grater, add 2 grams of salt, all the flour and the egg. Knead the dough until smooth and roll it into a ball. Then, taking pieces of dough, roll them into sausages 2 cm thick and cut them crosswise into pieces of 3 cm.
- Potato: 1 kg
- Salt: to taste
- Semolina flour: 50 g
- Wheat flour: 450 g
- Chicken egg: 1 piece
3
Line a tray with parchment, sprinkle with flour, and place the gnocchi in it so they do not touch each other. Put in the freezer for an hour.
4
Rub the duck breast with salt and pepper. Place it skin side down in a hot skillet. Once a golden crust forms, flip the breast, lightly brown the other side, and place it in a preheated oven at 200 degrees for 7-8 minutes.
- duck breast: 1 piece
- Salt: to taste
5
Take the chicken breast out of the oven, let it rest for 5 minutes, and slice it crosswise into pieces of 5–7 mm.
6
Boil the gnocchi in a large amount of salted boiling water for 3 minutes.
7
Sauté the mushrooms in butter, add demi-glace, and bring to a boil. Add a piece of butter to thicken the sauce.
- Honey mushrooms: 30 g
- Butter: 20 g
- Demi-glace sauce: 60 g
8
Remove the gnocchi from the water with a slotted spoon and transfer to the pan with the mushroom sauce. Heat for 2 minutes, stirring.
- Honey mushrooms: 30 g
9
Place the gnocchi with mushroom sauce on a plate, sprinkle with grated Parmesan. Next to it, arrange pieces of duck, decorate with greens, and drizzle with dill oil.
- Parmesan cheese: 30 g
- Dill: 2 g
- Parsley: 2 g
- Coriander: 2 g
- Watercress: 2 g
- Green oil: 5 g