Tender Green Watercress Gnocchi with Frog Legs à la Meunière

Credit: Didier Loire
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Ingredients (4 people)


Step 1: Gnocchi

Put all of the gnocchi ingredients into a bowl, season, and blend until the dough is smooth.

Heat a large saucepan of salted water. With two spoons, make quenelles out of the dough, and poach in simmering water. The gnocchi is cooked when it rises to the surface.

Cool immediately in ice water, and set aside on a greased rack.

Step 2: Frog Consommé

Drizzle some olive oil into a hot pot, and sear the frog joints and forequarters.

Add and sweat the shallots, garlic, and parsley stems.

Add the white wine, reduce, and cook for 20 minutes with the light stock over a very low heat. Add the peppercorns, infuse, and filter through cheesecloth.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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