Artichokes gnocchi with duck breast and honey gravy

Name: artichokes gnocchi with duck breast and honey gravy
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g crumbly potatoes cleaned up; 1 look artichoke bottoms (185 g), drained; 1 egg split (protein is not used); 125 g wheat flour; 4 duck breast fillets; 2 tablespoons olive oil; 150 ml Red wine; 2 tablespoons liquid honey; 1 tablespoon thyme leaves pouch a 15 g

A tasty recipe. The main course contains the following ingredients: poultry, crumbly potatoes (scrubbed), artichoke bottoms ((185 g), drained), egg (split (protein is not used)), wheat flour, duck breast fillets, olive oil, red wine, liquid (honey) and thyme leaves (bag a 15 g).

Ingredients

Kitchen Stuff

food processor
aluminium foil

Directions

Boil the potatoes, drain them and let them stand for a while.
Peel off the peel and grind with the artichoke bottoms in the food processor.
Stir in the egg yolk and salt to taste and add the flour until a cohesive dough is created.
Divide this into four.
Roll out each portion on a floured surface to a 1 cm thick roll.
Cut pieces of 2 cm from them.
Cut crosswise the fat side of the duck breast.
Sprinkle the meat with salt and (freshly ground) pepper.
Heat the oil and brown the fillets on the fat side in 4-6 minutes.
Turn and fry for another 3-4 minutes until browned and rosé inside.
Let the fillets rest in aluminum foil.
Boil the gnocchi in plenty of boiling water with salt in 2-3 minutes until tender.
Spoon them out.
Drain the shortening, except for 2 t, add wine and honey.
Scrape off the baking from the bottom.
Drain the gravy and stir in the thyme, salt and pepper to taste.
Mix the gnocchi with the gravy.
Serve duck breast in slices..