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Designed by Aaron Burni
Production of fresh egg pasta and gnocchi

Production of fresh egg pasta and gnocchi

Barone gnocchi with duck sauce

For 4-6 persons. Preparation: 1 hour. Cooking time: 1 hour and 30 minutes.

  • 1 – 1,5 kg Barone gnocchi
  • 6 tablespoons extra virgin olive oil
  • 1 minced onion
  • 1 minced celery
  • 1 minced carrot
  • 1 minced parsley twig
  • 1 minced garlic clove
  • 1 bay leaf
  • 1 cleaned small duck cut in pieces, ready to cook
  • 2 dL dry white wine
  • 400 g peeled tomatoes from a can
  • 1 tablespoon of tomato concentrate
  • 50 g grated Parmesan cheese
  • black pepper (freshly ground)
  • salt

Sauté onion, celery, carrot and parsley for 15 minutes in a pan with heated oil. Then add garlic, a bay leaf and duck pieces. During the process add wine. Salt, pepper and add peeled tomatoes from a can and thin it with a little water. Cover the pan and cook for about 1 hour over a middle fire. Mix during cooking. Then take pieces of duck out of the pan, remove the bones and chop into larger pieces. Put the duck pieces in the pan with other ingredients again and cook for another 15 minutes.
Cook Barone gnocchi in a lot of boiled and salted water. Take them out of water when they swim to the surface, drain them, put them into a soup bowl and pour over the prepared duck sauce. Sprinkle with Parmesan cheese and serve.