Northern Italian duck ragù with potato gnocchi, Pecorino, and endive

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

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Northern Italian duck ragù with potato gnocchi, Pecorino, and endive

Soy-Free, Protein Plus

2 Servings, 890 Calories/Serving

20–35 Minutes

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. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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

Nutrition per serving

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, Sesame.


2-serving instructions (4-serving modifications in red)

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.

Kids Can!
  • Separate the gnocchi.
  • Measure the chicken broth.
  • Strip the parsley leaves. 
  • Time the cooking.
  • Garnish with the parsley.