Gnocchi with a Venetian Duck Ragù (Gluten Free)

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The city of Venice is one defined by its heritage - from the grand Byzantine architecture that rises from the landscape, to its labyrinthine canals and waterways. A direct path to the Adriatic Sea, echoes of the Ottoman Empire ring throughout the city. Venice’s Middle Eastern heritage endures in its modern cuisine, too: spices like cinnamon, saffron, and nutmeg are commonplace in Venetian cooking. Few dishes are more emblematic of this heritage than the classic Venetian duck ragù, which blends rich duck meat with wine, bay leaf, and exotic herbs and spices.

As is often the case in Italy, the origin of duck ragù is disputed. Some suggest the dish was the brainchild of Catherine de’ Medici in the sixteenth century, who sought to take advantage of the abundance of birds that lived on the River Arno in Tuscany. However, most regard this dish as quintessentially Venetian. Indeed, duck had long been domesticated during the days of the Republic of Venice, and an early iteration of this ragù was commonly enjoyed with bigoli pasta. While many Venetian restaurants still honour this traditional pairing, we find this ragù intensely comforting when paired with gnocchi dumplings.

Note: Please consume or freeze our pasta and sauces within 2 days of delivery.

Ingredients

Allergens in BOLD & CAPITALISED:

Gluten Free Gnocchi (200g):

Potato Flakes, Rice Flour, Water, Guar Gum, Salt

Venetian Duck Ragù (200g):

Tomato, Duck Leg (30%), Cherry Tomatoes, Onion, Carrot, Taggiasche Olives (2%), White Wine (SULPHITES), Extra Virgin Olive Oil, Garlic, Black Pepper, Rosemary, Chicken Stock (contains CELERY seeds), Salt, Sugar, Bay Leaf

Italian Grated Cheese (8g):

MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme

Recipe Card

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Nutrition

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