In order to bring you the best organic produce, some ingredients may differ from those depicted.
Northern Italian duck ragù with potato gnocchi, Pecorino, and endive
Soy-Free, Protein Plus
2 Servings, 890 Calories/Serving
Hailing from Northern Italy, where cool climates help potatoes grow abundantly, gnocchi is a knockout dish. We love serving it with duck confit, sweet roasted garlic, and bright sherry vinegar for rich, savory flavors.
In your bag
- ½ pound Talluto’s fresh potato gnocchi
- 1 or 2 cloves organic roasted garlic
- 1 cup chicken broth
- 1 head organic curly endive or other chicory lettuce
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 1 cup organic mirepoix (onions - carrots - celery)
- ½ pound duck confit
- 3 tablespoons shredded Pecorino Romano
- 1 tablespoon sherry vinegar
Calories 890, Total Fat 50g (64% DV), Sat. Fat 15g (75% DV), Trans Fat 0g, Cholest. 175mg (58% DV), Sodium 1310mg (57% DV), Total Carb. 64g (23% DV), Fiber 6g (21% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 50g
Contains: Milk, Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the gnocchi
Bring a medium sauce pot of lightly salted water to a boil. Separate the gnocchi so they don’t stick together during cooking. Add the gnocchi and cook, stirring occasionally, until tender, 6 to 8 minutes. Drain the gnocchi, reserving the cooking water. Return the gnocchi to the pot and toss with 2 to 4 tablespoons cooking water to prevent sticking; cover to keep warm. While the water is heating and the gnocchi are cooking, start preparing the ragù.
Prep the remaining ingredients
- Using a fork or the side of a knife, gently mash the roasted garlic into a paste.
- Measure ½ cup [1 cup] chicken broth; save the rest for another use.
- Trim the root end from the endive; coarsely chop enough leaves to measure 6 cups [12 cups].
- Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
Start the ragù
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mirepoix, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the garlic and cook until incorporated, about 1 minute. Add ¼ cup [½ cup] white wine (from your pantry), if using, bring to a simmer, and cook until thickened slightly, about 1 minute.
Add ½ cup [1 cup] chicken broth, ½ cup [1 cup] reserved gnocchi cooking water, and the endive (in batches if needed). Cover and cook, stirring occasionally, until the endive starts to wilt, 3 to 4 minutes.
Finish the ragù
To the pan with the ragù, add the duck confit and cook, stirring to lightly break up the meat, until heated through, 2 to 3 minutes. Stir in the Pecorino Romano, sherry vinegar, and gnocchi and cook until heated through and combined, 1 to 2 minutes. If needed, add more gnocchi cooking water, 1 tablespoon at a time, and cook until the desired consistency is reached, about 1 minute. Remove from the heat and season to taste with salt and pepper.
Transfer the ragù and gnocchi to individual bowls, garnish with the parsley, and serve.
- Separate the gnocchi.
- Measure the chicken broth.
- Strip the parsley leaves.
- Time the cooking.
- Garnish with the parsley.