Duck Pesto Cauliflower Gnocchi
Duck breast is thinly sliced and placed on a bed of tender cauliflower gnocchi topped with a delicious basil pesto. This recipe is a wonderful blend of rich flavors with a twist on traditional gnocchi.
Protein: 35 g
Fat: 18 g
Carb: 51 g
Ingredients
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2 Duck Breast, defrosted
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2 Cups cauliflower gnocchi
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1 Cup cherry tomatoes, halved
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1 tbsp. olive oil
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4 cloves garlic, minced
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ΒΌ Cup pesto
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2 oz. mozzarella pearls
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Basil for Garnish
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Salt and pepper to taste
Directions
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1
Bring a medium pot of water to a boil. Cook cauliflower gnocchi according to packaging directions.
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2
Bring a medium pot of water to a boil. Cook cauliflower gnocchi according to packaging directions.
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3
Heat a pan on medium-high heat. Cook the duck breast for 5-7 minutes on each side or until 165 degrees internal temperature is reached. Let duck breast rest.
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4
In the same pan as the duck was cooked, add olive oil to the rendered duck fat left in the pan and bring to medium high heat. Add tomatoes, garlic, and cauliflower gnocchi with a pinch of salt and pepper. Let cook for 5 minutes shaking the pan frequently.
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5
Remove from heat. Mix in pesto and mozzarella pearls.
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6
Thinly slice duck breast.
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7
Separate cauliflower gnocchi into 2 bowls. Top bowls with thinly sliced duck breast. Garnish with torn basil leaves and fresh cracked pepper.
