Gnocchi with dried duck and wild mushrooms
4 servings
45 minutes
The chef of the Red Wall restaurant shared the recipe with us for the O2 festival menu.
1
Bake the potatoes in coals, mix the potato flesh with egg, cheese, and flour. Soak the peels in water overnight.
- Potato: 1 kg
- Chicken egg: 2 pieces
- Parmesan (Parmigiano Reggiano): 70 g
- Wheat flour: 400 g
2
Season to taste with salt.
- Salt: to taste
3
Shape the hot mass into a long sausage, cut it, and put it in the freezer.
4
Next is mushroom broth. Chop onion and mushrooms randomly. Pour in vegetable broth and wine.
- Onion: 200 g
- Mushrooms: 120 g
- Vegetable broth: 2 l
- White wine: 60 ml
5
Add soy sauce, thyme, and kombu.
- Soy sauce: 15 ml
- Thyme: 2 g
- Kombu (kelp): 15 g
6
Put on the fire, bring to a boil, remove from heat.
7
Mix 500 grams of mushroom broth with 500 grams of butter and blend into an emulsion.
- Butter: 500 g
- Dried mushrooms: 150 g
8
Thoroughly wash the potato peels. Pour boiling water over them and let sit for 2 minutes.
9
Sift and dry.
10
Fry in a pan. Chips are ready.
11
Fry the gnocchi in a pan with garlic oil.
- Garlic butter: to taste
12
Next, fry the forest mushrooms.
- Mushrooms: 120 g
13
Add the emulsion and parsley, season with salt and pepper to taste.
- Butter: 500 g
- Salt: to taste
- Dry-cured duck: 120 g
14
Place gnocchi, potato chips, and dried duck on the plate.
