Potato Gnocchi With Slow Cooker Goose Sauce {Gnocchi Con Sugo d’oca} Tarifi

Malzemeler

• 4 Tablespoons Olive Oil, Divided, 1 Small Goose (2 1/2 to 3 Pounds), Cut Into Pieces, 1 Cup Finely Chopped Onion, 2 Celery Stalks, Finely Chopped, 2 Carrots, Finely Chopped, 1 Cup Dry Red Wine, 3 Tablespoons Tomato Paste, 2 Cups Chicken Broth, 1 (26 Ounce) Can Chopped Tomatoes, 2 Teaspoons Dried Oregano, Salt & Pepper, 1/4 Cup Chopped Parsley, 1. To Serve: Grated Pecorino Romano Cheese

Hazırlanışı

1. In a large frying pan, heat half the olive oil until lightly smoking, then brown all of the goose pieces on all sides in batches over medium high heat. Place the goose into the slow cooker. Add the remaining oil to the pan, and once hot, add the onions, celery, and carrots. Cook the vegetables over medium heat for 4 to 5 minutes or until the onions are translucent. Add the wine to the pan, and cook over medium high heat scraping up all the brown bits from the bottom of the pan. Cook until the wine has almost completely evaporated. Spoon the vegetable mixture over the duck pieces, the add the paste, broth, tomatoes, oregano, salt, pepper and parsley. Stir to mix, then set your slow cooker on high for 1 hour. Turn the slow cooker down to low, and cook for an additional 5 hours. Taste the sauce, and adjust seasonings as needed. Take the duck pieces from the slow cooker and use a fork to remove the meat from the bones. Return the meat to the slow cooker and discard the bones. Bring a large pot of lightly salted water to a boil, then cook the gnocchi until they float. Drain the gnocchi and return to the pot. Add a few ladles of sauce to the gnocchi and gently toss to coat the gnocchi with the sauce. Serve the gnocchi in individual bowl with a spoonful of sauce on top. Pass the grated cheese at the table.

Paylaş