Gnocchi with Chicken Confit



  • 2 oz Butter
  • 2 Tbsp. Oil
  • 5 oz Gnocchi
  • 2 oz. Mushroom Ragu
  • 1/4 C Peas
  • 2 Tbsp. Asparagus, blanched and sliced into 1/4” pieces
  • Salt & Pepper
  • 2 oz. Chicken Confit
  • 2 oz. Black Truffle Butter
  • Parmesan Cheese, grated
  • Lemon Juice
  • Micro Greens


Melt butter with oil in a skillet over medium heat. Add gnocchi and season with salt and cook for 3-4 minutes moving them around so all sides toast and take on a golden color. Add Mushrooms, peas, and asparagus. Season with salt again. Cook for 1-2 minutes. Add 1/4 C of water and truffle butter and cook down for another minute or two. Taste and adjust seasoning with salt and lemon juice. Add in chicken confit, pour gnocchi in a bowl, top with grated cheese and micro greens.