Ingredients

• 1 lb gnocchi
• 1 tablespoon olive oil
• 1 shallot, diced
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground pepper
• 1 tablespoon fresh thyme
• ¼ cup brandy
• 1 lb cleaned chicken livers
• ½ cup heavy cream
• ½ cup peas, (optional frozen)
• 2 tablespoons parsley

Directions

Bring to boil salted water for the gnocchi. Add the gnocchi and cook until they float. They cook quickly around 3 minutes. Remove from the water and cover.

Heat a sauté pan over medium heat and add the olive oil. Add the shallot, garlic, salt, pepper and thyme and sauté for 2-3 minutes to soften. Deglaze with the brandy and light for dramatic effect. When the flames have died, add the chicken livers in cook for about 3 minutes, Turn and cook the other side for 2-3 minutes more. Be careful not to overcook.

Remove the chicken livers from the pan and add the heavy cream and peas. Increase the temperature to a boil and reduce to a sauce consistency, about 2-3 minutes. Add the gnocchi and chicken livers to the pan and heat through. Serve immediately garnished with chopped parsley.