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.
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