Recipe#10487

Title: Gnocchi 05

From: Tranch728@aol.com 
 Newsgroups: rec.food.recipes 
 Subject: Duck Sauce and Gnocchi 
 Date: 2 Nov 1996 22:00:33 -0700 
 Message-ID: <961030112653_134331035@emout14.mail.aol.com> 

Duck Sauce with Dried Cherries
 Serves 4
  
 1 duck, 3 to 4 pounds, cut into 4 serving pieces
 1 cup olive oil
 2 cups yellow onions, sliced thin
 4 to 6  cloves garlic, finely chopped
 1/4 cup Italian flat-leaf parsley, chopped
 1/4 cup celery with leaves, chopped
 3 cups tomatoes, chopped
 1/4 cup dry marsala
 1 3/4 cups dry red wine
 2 whole cloves
 2 bay leaves
 1/4 teaspoon freshly grated nutmeg
 1 1/2 teaspoons dried rosemary
 2 teaspoons Hungarian paprika
 1 cup dried cherries
 1/2 cup brandy, warm
 salt and pepper to taste
  
 Soak dried cherries in the warm brandy for 1 hour, reserving the
 brandy.
 Heat the olive oil in a large skillet over medium high heat.  Place
 the duck pieces in the skillet and brown well to melt off the fat.
 remove the duck and drain off most of the fat and oil, reserving
 1/4 cup.
 Add the reserved oil to a 6 quart covered ovenproof casserole and
 saute the onion and garlic until tender. Add the parsley and celery
 and saute for a few minutes more. Add the tomatoes and simmer 15
 to 20 minutes.
 Add the marsala, red wine and seasonings and bring to a boil.  Add
 the duck pieces, cover, and let cook in a preheated oven at 375
 degrees for 2 hours or until the duck meat falls away from the
 bones.
 Remove the casserole from the oven and let it cool enough to remove
 all the duck bones. Return meat to the pot and add the cherries,
 along with the brandy. Simmer, uncovered, until the sauce reduces
 and thickens, about 15 minutes. Salt and pepper to taste.
 Gnocchi
 Serves   4
 2 pounds Idaho potatoes, washed, unpeeled
 2 tablespoons butter, melted
 1 egg yolk
 1 cup ricotta cheese
 1 teaspoon Hungarian paprika
 1/4 teaspoon ground nutmeg
 1/2 teaspoon salt
 ground white pepper, to taste
 2/3 dash cayenne pepper
 2 cups all-purpose flour
 Boil the potatoes until they are fork tender. Drain them well and
 allow to cool so you can handle them. Peel and run potatoes through
 a ricer.
 Place the potatoes in the bowl of an electric mixer and add the
 melted butter, egg yolk, ricotta cheese and seasonings. Blend about
 30 seconds. Add the flour and blend until a smooth dough is achieved.
 Roll the dough into long cylinders the thickness of your finger,
 then cut into 1/2 inch long pieces. Press the pieces with a fork
 to give them some texture. Lightly flour and set on a lightly
 floured tray to dry. Allow to dry for about 3 hours.
 Bring 8 quarts of water to a boil and add about 1/4 of the gnocchi.
 Boil gently until they float to the top, then boil only 1 minute
 longer. Drain remove to a bowl and repeat process with remaining
 gnocchi.