Duck Ragù with Parisian Gnocchi

Paired with STORY CELLARS 2019 “THE WHALE” ZINFANDEL

FOR THE RAGÙ

3# confit or cooked Duck meat

¾ C. Onion, minced

¾ C. Celery, minced

¾ C. Carrot, minced

4 cloves Garlic, minced

24 oz crushed Tomatoes

1½  Tbsp. Tomato Paste

2 C. Chicken or Duck Stock

1 tsp. Thyme, picked

1 tsp. Rosemary, chopped

1 tsp. Sage, chopped

1 tsp. Oregano, chopped

1 bay leaf

¾ C. Olive Oil

Salt and Pepper to taste

Add onion, carrot, celery, salt, pepper, and olive oil to a large pot and gently cook over low heat until vegetables become soft and reach a golden hue - about 30 minutes. Add all the herbs and garlic and sauté until garlic becomes aromatic. Turn up the heat to medium, add the tomato paste, and sauté until paste becomes a dark rust color - about 10 minutes, stirring occasionally. Add stock, crushed tomatoes, and cooked duck meat. Simmer for about an hour or until the sauce becomes thicker.

FOR THE PARISIAN GNOCCHI

1 C. Water

½ C. Unsalted Butter

1 tsp. Salt

1 C. All Purpose Flour

4 Eggs

4 oz grated Parmesan 

1 tsp. Dijon Mustard

2 Tbsp. Chives

In a small pot, combine water, salt, and butter over medium heat until the water begins to simmer and the butter is fully melted. Remove from the heat and add the flour. Mix vigorously until the dough becomes smooth and no longer sticks to the side of the pan. Keep mixing until the dough cools slightly and no longer releases steam. Add eggs, one at a time, being sure to fully incorporate each one before adding the next. Finally, mix in the parmesan, Dijon, and chives. Transfer dough to a piping bag cut with a ½-inch thick opening. Working quickly, begin squeezing the mixture directly over a large pot of simmering salted water, slicing off 1-inch pieces with a small knife and letting the dough fall into the water. Simmer for 2 minutes and use a slotted spoon to remove from the water. 

Toss gnocchi gently with the duck ragù and garnish with parmesan and chives.