Emma’s duck and mushroom ragu with gnocchi

For the ragu: Put 10g dried porcini mushrooms in bowl and cover with boiling water, set aside for an hour. Brown 4 duck marylands in a heavy based casserole, remove and set aside. Finely chop 2 carrots, 2 pieces of celery, an onion, 2-4 cloves of garlic, 3 baby leeks (you could use 1 large one), as many fresh mushrooms as you feel like adding and roughly 6 tomatoes (or you could use extra passata). Brown onion, garlic and leek in casserole in the duck fat and a little olive oil. Add carrots, celery and mushrooms and cook till softened, then add tomatoes and some wine (I used white but you could use red). Chop up 13466395_10154233833045528_3434386141831172871_nsoftened porcini and add to sauce with the liquid. Add a jar of passata and 500ml chicken stock, bring to a simmer. Add marylands and make sure they’re covered in the sauce. Put lid on the casserole and put in a low oven for 2-3 hours or until the marylands fall apart. Remove bones, season (it’ll probably need some brown sugar to offset the tomatoes) and set aside till ready to use.

For the gnocchi: Cook whole potatoes in the oven. Once cooked remove the insides while still warm. Pass the potato through a potato ricer onto the bench, season with salt, white pepper and Parmesan. Add 00 flour and an egg, mix together into dough but don’t over mix. Cut into quarters, roll out and chop into pieces. Add pieces to salted boiling water in batches, remove when they start to float. Serve with ragu immediately, adding finely chopped flat leaf parsley and Parmesan.

(This recipe was uploaded with the permission of the original poster.)