Potato Gnocchi in a Porcini Mushroom with Parmesan Sauce
Sauce
- 7 porcini mushrooms, 2 1/2 ounces (70 g) each
- 1 pound clarified duck fat (500 g)
- 7 garlic cloves
- 2 sprigs thyme
- 3 1/2 ounces dried pork belly (100 g)
- 1/4 bunch flat-leaf parsley
- 1 1/4 cups veal jus (30 cl)
- 7 ounces sharp Parmigiano Reggiano (200 g)
- 1 ounce grated parmesan (30 g)
- 2 1/4 ounces butter (65 g)
- extra-virgin olive oil
- fleur de sel
Instructions
Step 1: Gnocchi
Wash the potatoes, and cook in them their skins in salted water. Be careful not to overcook them.
Once cooked, peel the potatoes while still warm, and mash through a sieve. Add egg, flour, some salt, freshly ground pepper, and a pinch of nutmeg. Refrain from stirring too much to avoid splitting the mixture.
While still warm, split the dough in two, and shape 1/2 inch (1.5 cm) lengths of dough; cut these into 3/4 inch (2 cm) long slices. Prepare 36 gnocchi, in this way. Roll and press lightly with a fork, then put aside on a tray and cover with parchment paper.
Step 2: Sauce
Remove the gritty portion of the stems of the porcini mushrooms, brush under cold running water, and wipe dry with paper towels. Cut 6 mushrooms in half lengthwise, and keep the 7th whole.
Melt the duck fat in a sauté pan big enough to hold the 12 mushroom halves side by side. Add the pork belly, 3 unpeeled garlic cloves, and 1 sprig of thyme. Once the fat is melted, season the mushrooms with salt, place them in the sauté pan, and cook over a low heat for 45 minutes. Once cooked, let stand for 10 minutes, and drain on a stainless steel rack.
Cut the last mushroom into 1/10 inch (4 mm) thick slices. Melt a dab of butter in a sauté pan, and add the second sprig of thyme, 2 unpeeled garlic cloves, and the mushroom slices.
Season with salt and brown lightly. Moisten with the veal jus, and bring to a boil. Skim and infuse gently on the edge of the range.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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