The third installment of our duck trilogy is quite possibly one of the most mouthwatering dishes to come out of the test kitchen this year.
This dish uses shredded, roasted duck leg and pumpkin gnocchi in a bolognese style preparation. It’s layered with savory flavors and topped with a salad of arugula and apples for a burst of contrast.
As the mac & cheese craze marches on, so too must the constant flow of recipe ideas for this steadfast classic of comfort. In this rendition I’ve used gnocchi (potato dumplings) in place of the traditional use of pasta, add blue cheese and onions to the mix and you have crock full of YUM!
If you’ve made gnocchi before you know it can be a messy, tedious and a somewhat daunting process. In the wrong hands improperly made gnocchi can become inconsistent, gluey or tough. Joseph’s Gourmet Pasta has made gnocchi fun and approachable to all culinary levels with their premium potato gnocchi.