Gnocchi Filling

1. Place 20 pitted prunes and a splash of cream sherry into a food processor
2. Process them, scraping the sides several times until you have a nice puree and refrigerate until ready to use

Gnocchi Dough

1. Put the potatoes in a pot and cover with 3 inches of well salted water. Turn the heat to high, cover, bring to a boil and cook until very tender about 30 minutes after they begin to boil. Test with a toothpick.
2. Drain, place the potatoes on a baking sheet and let them cool until you can handle them – about 10 minutes
3. Peel and rice the potatoes, spread onto the baking sheet to cool – About 15 minutes. This allows the steam and water to escape for a drier dough. When cool dump and spread them onto a lightly floured work surface
4. Sprinkle 3/4 cup of flour over the potatoes and fluff the flour into the potatoes with your fingers using a light touch, then gather the potatoes into a mound and make a well in the center
5. Whisk together the eggs and 1/2 tsp salt in a small bowl and pour them into the potato well. Add a couple grinds of black pepper and a pinch of nutmeg
6. Use your fingers to combine all the ingredients, then knead the dough by pushing it away from you with the heel of your hand, folding it over, giving it a quarter turn and pushing it away again
7. Continue kneading, sprinkling a little more flour as needed until it forms a ball and the dough feels delicate and just a little bit sticky. Roll into a ball, set aside and clean the work surface
8. Sprinkle the work surface lightly with flour and roll out the dough to about 3/16 to 1/4” thick
9. Use a 3” round cookie cutter to punch out rounds of dough. Re-roll the scraps and cut out as many circles as you can. Line up the circles in a row to the side

Stuff the Gnocchi

1. Line a half-sheet with parchment paper
2. Place a teaspoon of the pureed prunes in the center of each dough circle – do not overfill
3. Fold the dough In half over the filling to make a half moon shape and press the edges to seal or use a smaller cookie cutter to seal the edges
4. Place the gnocchi sitting up and use a finger to put a 1/2” deep indentation in the middle of the top
5. Transfer to the baking sheet. Don’t allow them to touch and freeze them until completely frozen
6. Transfer to an air tight container and keep frozen until ready to use – up to a week in advance

Sauce (steps 1 and 2 may be done a day in advance)

1. Pass the room temp foie gras through a fine sieve into a medium bowl
2. Use a wooden spoon to combine the foie gras and butter. Shape it into a log on plastic wrap, parchment or waxed paper, wrap well and refrigerate until firm
3. Place the shallots, thyme, peppercorns and coriander in a pot with the sherry and cook on high heat until the liquid has reduced almost to a glaze
4. Lower the heat to medium low and whisk in the foie gras butter 1/6^th at a time until it is all incorporated
5. Pass it through a clean fine mesh strainer and keep warm, not hot or it will separate
6. If it separates whisk in a little hot water or cream to stabilize the sauce

Serving

1. Bring a large pot of salted water to a gentle boil
2. Slice the remaining foie gras into 1” x 1” x 1/2″” slices about 12-18 pcs
3. Sear for 1 minute on each side, set aside and keep warm
4. Cook the gnocchi in batches 5 or 6 of them at a time with a slotted spoon or spider
5. When they rise after 2-3 minutes remove and keep warm until all the gnocchi are cooked
6. Cut the seared foie gras into small pieces – enough to place 3-4 pieces in each portion
7. Divide and place the gnocchi into shallow bowls, dented sides up, spoon the sauce over them and top with the seared foie gras
8. Sprinkle a little of the chopped almonds, reserved chopped prune and parsley over the gnocchi
9. Finish with a pinch of fleur de sel over each serving