Sweet Potato Gnocchi with Hickory Smoked Duck and Bourbon Praline Cream

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Recipe intro

Introducing a delectable recipe for Sweet Potato Gnocchi with Hickory Smoked Duck and Bourbon Praline Cream. This dish combines the earthy flavors of sweet potato gnocchi with the rich smokiness of hickory smoked duck. The creamy bourbon praline sauce adds a touch of sweetness and indulgence to this savory delight. Perfect for special occasions or when you crave a gourmet twist on classic comfort food.

Keywords: sweet potato gnocchi, hickory smoked duck, bourbon praline cream, gourmet, indulgence.

sweet potato gnocchi with hickory smoked duck and bourbon praline cream recipe details

Sweet potato gnocchi with hickory smoked duck and bourbon praline cream recipe, recipe Rating: 4.8
Number of votes:152

Caramelized sweet potato gnocchi with hickory smoked duck, drizzled with a sweet Four Roses(R) bourbon praline sauce. Part of the Southern Gaming Casino Cook-off presented by Four Roses Bourbon.
Ready in: 2 hours

Ingredients

Serves: 4

• Gnocchi:
• 2 pounds sweet potatoes
• 2 large eggs
• 2 pounds all-purpose flour
• 1 whole nutmeg, grated
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper, coarsely ground
• Smoked Duck:
• 1 (4 to 4 1/2) pound pre-smoked hickory smoked duck (see footnote)
• Bourbon Praline Cream:
• 1 cup light brown sugar firmly packed
• 4 oz chopped toasted pecans
• 1/2 cup light corn syrup
• 1/2 cup Four Roses(R) bourbon
• 2 tablespoons chilled duck fat
• 1 teaspoon vanilla
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon coarse ground black pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon crushed dried juniper berries
• 8 ounces heavy cream

Preparation method

Prep: 1 hour 30 mins | Cook: 30 mins

1. Gnocchi: Bake sweet potatoes in a pre-heated 350 degree F oven until tender, about 30 minutes. Set aside and let cool. Put a large pot of salted water on medium high heat to boil.
2. Peel cooled sweet potatoes and put them through a ricer or mash them. Add eggs and spices and 1/3 of the flour. Knead by hand, adding flour little by little, until you have a smooth soft dough. Be careful not to overwork the dough.
3. On a floured table, take a 1/4 of the dough and roll into a 3/4 inch thick rope. Cut into 3/4 inch sections and roll each down the back of a fork or a gnocchi board. Repeat for the rest of the dough.
4. Drop into boiling water and cook until they float. Remove and chill down immediately. Lightly oil and hold for service.
5. Bourbon Praline Cream: in a saucepan, mix sugar, corn syrup, and Four Roses(R) bourbon. Bring to a simmer and simmer until sugar is dissolved.
6. Remove from heat and whisk in duck fat, pecans, vanilla, and spices. Bring back to a simmer, remove from heat, and whisk in heavy cream. Hold warm for service.
7. Remove skin from duck and shred with a fork.
8. In a large hot skillet, add melted butter and saute gnocchi until lightly caramelized. Add 1 lb shredded duck and toss. Add 2 cups sauce and simmer for 3 minutes, tossing frequently.
9. Place in a pasta bowl. Garnish with duck cracklins and fresh thyme sprig.Smoked duck:

We smoke our own. The ducks are stuffed with garlic and fresh thyme and sprinkled with salt and pepper and smoked at 250 degrees F to an internal temp of 160 degrees F using hickory chips. This takes about 2 to 3 hours.