Gorgonzola Truffle Duck Breast Gnocchi
Take your taste buds on an adventure to Tuscany with Liv's Gorgonzola Truffle Duck Breast Gnocchi Recipe! Mouthwatering Gorgonzola sauce is made with truffle seasoning and parmesan then mixed in to gnocchi and topped with our Duck Breast. All of these ingredients are staples of the Florence and the Tuscan region in Italy. This recipe pairs perfectly with a Tuscan Chianti.
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Ingredients
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16 oz. Gnocchi
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2 Tbsp. Butter
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1 Shallot, Finely Diced
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2 Cloves Garlic, Minced
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2 Tbsp. Flour
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½ Cup Dry White Wine
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1 Cup Heavy Cream
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4 oz. Gorgonzola Cheese Crumbles
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½ Cup Grated Parmesan
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1 tsp Truffle Oil or Truffle Seasoning
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Parsley and Freshly Ground Pepper for Garnish
Directions
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1
Score duck breast skin in 1/4" intervals, being careful not to cut into the meat. Rotate breast and score again, making a crisscross pattern. Season with salt & pepper.
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2
Place duck skin side down in sauté pan, cover and cook for 10 minutes on medium low heat to render fat.
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3
Flip duck breast over and cook in the pan on medium heat for 7-10 minutes. Or you can cook in the oven at 400 degrees for 10 minutes instead of the pan for a more even cook. Cook until the internal temperature reaches 165 degrees F. Set aside and cover with foil to rest.
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4
While the duck breast cooks, boil gnocchi until al dente according to packaging directions (usually about 3-5 minutes).
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5
In the same pan the duck was cooked in, add butter, shallot and garlic on medium heat. Cook until tender about 1-2 minutes.
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6
Add flour and whisk constantly to form a roux. Continue to whisk once solid and slowly add in wine and heavy cream. Bring to a boil.
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7
Add in gorgonzola and truffle seasoning/oil and simmer on low for 7 minutes. Add in gnocchi and cook for 2 more minutes.
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8
Remove from heat. Add in parmesan and top with duck cut into thin slices pieces. Garnish with parsley and fresh ground pepper for serving.
