Duck Confit Gnocchi


  • 2 pounds Idaho® Russet potatoes, boiled and riced 
  • 1 egg
  • 1 egg yolk
  • ¾ teaspoon salt
  • Zest of lemon
  • 1 cup all-purpose flour
  • Shallot
  • Whole butter
  • 2 ounces white wine
  • ½ cup chicken stock
  • Duck confit
  • Mustard frills
  • Grana padano 


  1. Put the potatoes onto a floured, flat workspace and create a well. Crack egg into well and add other ingredients. Scramble eggs in the well, while incorporating other ingredients. Partially incorporate potatoes. 
  2. Sprinkle ¾ cup flour on top. Switch to a bench scraper and fold into a homogenous mass. Use bench flour as needed. Do not overwork. 
  3. Quarter the dough and roll into dowels with a ¾" diameter. In a wide pan with 8 in. of simmering water, cut ¾” pieces of dough from cutting board directly into the water using the bench scraper. When the gnocchi rise, continue cooking for one minute. Remove with a spider; drain and dress with a little olive oil. Refrigerate. 
  4. Sauté́ shallot in a little butter until golden. Season with salt, pepper. 
  5. Deglaze with white wine. 
  6. Add good chicken stock. Bring to a simmer and add gnocchi and a little duck confit. 
  7. Heat. Finish with a little whole butter to make a sauce. Remove pan from heat, add frills, toss and plate. Shave Grana Padano over the top. Don’t overcook the frills. They provide a necessary counterpoint to the decadence of the dish. 
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Heath Johnson

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