Pan Fried Gnocchi with Livers, goat's cheese and Spinach
main courses
Quite easy
4
20 min
Cook the gnocchi for 2 as per pack instructions. Drain and refresh in cold water.
Heat half the butter in a large frying pan and gently fry the gnocchi and lardons until golden brown.
Heat the remaining butter in another pan and fry the seasoned livers quickly until well browned but still pink inside. Remove from the pan, add the shallots, garlic and thyme and sweat for a minute. Add the balsamic and simmer until reduced to a syrup.
Add the stock and cook for a further 3 minutes. Return the livers to the pan, add the spinach, gnocchi and goat’s cheese and combine.
Replace the pancetta lardons with diced streaky bacon.
800g gnocchi 50g unsalted butter 125g pancetta cubes or lardons 16 duck or chicken livers, cleaned and deveined salt and black pepper 3 shallots, finely chopped 1 clove garlic, chopped 2 tsp fresh chopped thyme 2 tbsp balsamic vinegar 6 tbsp chicken stock 200g baby spinach, washed 200g Goat’s log (Chèvre blanc), crumbled
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