RECIPE: DUCK FAT GNOCCHI

INGREDIENTS
DIRECTIONS
- Wash potatoes, 2 tb salt and place in oven at 350 for 40-50 minutes, until slightly soft, but cooked through
- Once cool enough, cut potatoes in half and scoop out potato, run potato through a ricer or food mill
- On large cutting board, spread out potato, mix in egg yolks, 1/4 cup romano, remaining salt, pepper, thyme, garlic, potato starch, stir together with a dough scraper
- Add 1 cup of flour, work together, add more flour little by little til dough doesn’t stick to board anymore.
- Place a pot of salted boiling water to cook gnocchi
- Roll gnocchi into 3/4 inch thick rolls in remaining flour, then cut 1/2 thick slices. Roll with a fork to put ridges in (optional)
- In Saute Pan render diced pancetta until crispy
- Place gnocchi in boiling water until they float then transfer to casserole dish
- Cover gnocchi with Stancato’s Classic Cheese Sauce, add basil and pancetta. Top with Ricotta, romano and fresh ricotta
- Place in oven at 425 degrees for 15 minutes
- Enjoy