Prune-stuffed gnocchi with foie gras sauce from Stir: Mixing it Up in the Italian Tradition by Barbara Lynch

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Notes about this recipe

  • L.Nightshade on October 07, 2015

    These gnocchi require freezing after assembly. So I made them a couple days in advance of our dinner. I used madeira, as opposed to vin santo. The dough yields cloud-like gnocchi. The recipe makes quite a bit more dough than the prunes and madeira supply for stuffing, and I only used about 1/2 tsp per gnoccho, as opposed to the 1 tsp called for. I rolled some of the remaining dough on a gnocchi board, sautéed them in butter with a little parm, just great. Making foie butter by pushing raw, room temperature foie gras through a sieve, then blending it with butter, was easier than it sounds, and it blended beautifully with the reduced madeira, thyme, shallots, peppercorns, and coriander seeds. Once strained, it becomes a wonderfully smooth, rich sauce. When it’s time to serve, the gnocchi only take a few seconds to cook. Oh yes, these are something special. Photo here http://www.chowhound.com/post/march-2014-cookbook-month-stir-mixing-italian-tradition-967244?commentId=9727951#9727951

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