
Gnocchi with Chicken Confit
Ingredients
- 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
Directions
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.