This delightful recipe by Julie Le Clerc features deep savoury flavours brightened by cherry tomatoes and fresh basil. The duck confit legs, prepared in the Sabato kitchen are tender, moist and extremely flavoursome. Simply heat them in the oven while you prepare gnocchi and serve together.

Serves 2, but recipe can easily be doubled to serve 4

20g Naturbosco dried porcini or Sabarot cèpes
1 Tbsp extra virgin olive oil
2 cloves garlic, finely sliced 
½ cup white wine
1 cup Foundation chicken or vegetable stock
200g Sabato gluten-free gnocchi, cooked to packet instructions
Sal de Añana Provençal herb salt
Freshly ground black pepper
1 cup marinated artichoke quarters, drained
1 cup cherry tomatoes, halved
Torn fresh basil leaves
Sabato Duck Confit (optional)

Put the dried porcini (or cèpes) in a bowl, cover with ½ cup boiling water and leave to soften for 20 minutes. Remove porcini from soaking liquid; strain liquid to remove any grit and reserve.

Heat oil in a pot, add the garlic to cook for 30 seconds then add the wine. Simmer over medium heat for 5 minutes or until wine is reduced by half. Add the porcini, strained soaking liquid and stock and bring just to the boil. Stir in the gnocchi and simmer for about 5 minutes or until cooked (any starch released from the gnocchi will help thicken the stock).

Check and adjust seasoning with salt and pepper. Stir in the artichokes and tomatoes and simmer for 2 minutes more. Scatter with basil to serve as a vegetarian dish (when using vegetable stock). Or serve with duck confit, roast duck or chicken breasts.

Note: For duck confit, sprinkle Sabato confit duck legs with porcini powder and cook according to packet instructions.

Recipe from Julie Le Clerc



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