Gnocchi with old Le Cru du Clocher cheddar, duck confit demi-glace sauce and Cortland cheese

Preparation

1. Cook whole potatoes in boiling water. Peel and mashed potato with a potato masher. Spread the mashed potatoes on a large plate and refrigerate for 15 minutes.
2. Finely grate the cheese.
3. Mix flour, mashed potatoes and grated Cheddar cheese. Make a fountain in the center of the mixture and crack in the eggs. Add olive oil. Mix, closing the fountain. Fold the dough into a ball with your hands, flour and refrigerate for 15 minutes.
4. Cut the ball into 4 pieces and roll each one into a 1 cm round sausage. Cut all the sausages into small sections and chill the gnocchi, covered with a dry cloth.
5. Sauté onions and mushrooms in olive oil, deglaze with red wine and moisten with demi-glace sauce. Reduce for a few moments.
6. Cook the gnocchi in boiling salted water until they float. Remove from water and add to sauce. Add apple cubes and shredded duck confit. Season to taste. Garnish with applesauce and green onions.