Wednesday 20 September 2017

Fusion Herbal Duck Gnocchi

*in collaboration with Casa Rinaldi for gnocchi

We deliberately kept 2 duck legs and a box of poaching mixture from yesterday's Cantonese Roast Duck 广式烧鸭 so that we could put to good use by creating a Fusion Herbal Duck Gnocchi. 

Gnocchi is a type of traditional Italian pasta. They look like small dumplings and primarily made up of potatoes and flour. Casa Rinaldi has made it so easy and convenient now by introducing the packet ones to Singapore. All we have to do is to boil it for short few minutes and the gnocchi could be served with any sauce and cooked ingredients.

To create this fusion dish, I'm marrying herbs from the East and West so that an all new complex layering of flavours could be presented and serve. Adventurous but I can only say that it worked for us. Try it if you would like to explore something different!

Casa Rinaldi Gnocchi is available exclusively at NTUC finest under the pasta section. (Retail price at $9.50 per pack). Don't miss out Casa Rinaldi giveaway at

Ingredients (enough for 2 pax) :
  • 250 gm Casa Rinaldi Gnocchi (available at NTUC Finest)
  • 2 roasted duck legs (click here for recipe to Cantonese Roast Duck 广式烧鸭)(can use stall bought duck legs if you do not intend to roast duck yourself)
  • 10 pcs cherry tomatoes
  • 4 to 5 pcs Dang Gui (Chinese Angelica Root) 当归
  • 2 sprigs rosemary
  • 2 sprigs thyme (optional)
  • a handful of oregano (optional)
  • 500 ml poaching mixture from roasting duck (refer to previous post on Cantonese Roast Duck 广式烧鸭)(otherwise, make mixture by mixing 2 tbsp hoisin sauce, 2 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp dark vinegar, 1 tbsp sugar, 2 tbsp cooking wine, 1/2 tsp black pepper, 450 ml water and bring to boil)
  • 2 tsp corn starch (stir and mix well with 2 tbsp water)
  • 2 tsp Wolfberries 枸杞子
  • 4 slices ginger
  • 4 cloves garlic (thinly sliced)
  • 1 large onion (finely chopped)
  • 2 pcs streak bacons (cut to bits)
  • grounded black pepper (to taste)(to be added before serve)
  • chopped English parsley (for garnishing)
  • 2 tbsp cooking oil 

(tsp = teaspoon; tbsp = tablespoon) 

Method :
  1. Turn on oven to heat roasted duck legs and cherry tomatoes. Set aside.
  2. In a saucepan, add roast duck poaching mixture, dang gui, wolfberries, rosemary and all herbs. Bring to boil at medium heat.
  3. Once boiled, turn to low heat, cover lid and allow to simmer for another 15 to 20 minutes.
  4. Remove and discard herbs from saucepan.
  5. Fold in starch mixture slowly and stir well till the sauce thickens to your desired texture. Set aside.
  6. In a separate pot of boiling water, boil gnocchi for 1 to 2 minutes or till they start floating. Drain and set aside.
  7. In a frying pan, heat cooking oil at medium heat.
  8. Fold in bacon bits and stir fry till aromatic.
  9. Toss in ginger, onions, garlic and still fry till aromatic.
  10. Fold in boiled gnocchi and pan fry till slightly browned and chewy. 
  11. Turn off heat and dish out.
  12. Top with thickened sauce, tomatoes, roasted duck legs, a dash of grounded black pepper and garnishing before serve.
  13. Serve whilst hot.

(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)


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