Potato gnocchi with duck breast and honey mushrooms

Prepare gnocchi. Peel the potatoes, boil until cooked, and cool to a temperature that can be held in hands.

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.

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.

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.

Take the chicken breast out of the oven, let it rest for 5 minutes, and slice it crosswise into pieces of 5–7 mm.

Boil the gnocchi in a large amount of salted boiling water for 3 minutes.

Sauté the mushrooms in butter, add demi-glace, and bring to a boil. Add a piece of butter to thicken the sauce.

Remove the gnocchi from the water with a slotted spoon and transfer to the pan with the mushroom sauce. Heat for 2 minutes, stirring.

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.