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1
In a medium saucepan, melt 1 tablespoon of the butter.
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2
Add the bacon, carrot and onion and cook over moderate heat, stirring, until the onion is softened, about 4 minutes.
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3
Add the lentils and water, cover and simmer over low heat until the lentils are tender, about 30 minutes.
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4
Uncover and boil over high heat until most of the water has evaporated, about 5 minutes.
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5
Set aside 1/4 cup of the lentils.
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6
Transfer the remaining lentils and any liquid to a food processor and puree.
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7
Pass the puree through a coarse strainer into a large bowl; you should have about 1 cup.
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8
Bring a large saucepan of salted water to a boil, then reduce the heat so the water simmers.
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9
Set a large bowl of ice water nearby.
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10
Add the flour, cheese, egg, egg yolk, salt and pepper to the lentil puree and stir until a dough forms.
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11
Transfer the dough to a resealable plastic bag.
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12
Using scissors, cut a 1/2-inch diagonal opening from a corner of the bag.
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13
Working over the simmering water, pipe out and cut 1/2-inch pieces of the dough, letting them drop into the water.
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14
Cook the gnocchi until tender, about 4 minutes.
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15
Using a slotted spoon, transfer the gnocchi to the ice water to cool.
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16
Drain, gently pat dry with paper towels and transfer to a bowl.
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17
In a large nonstick skillet, melt the remaining 2 tablespoons of butter.
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18
Add the gnocchi and cook over moderate heat, stirring a few times, until lightly browned, about 3 minutes.
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19
Put the onion wedges on a microwave-safe plate and drizzle with the white balsamic vinegar.
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20
Cover with plastic wrap and microwave on high power for 1 minute.
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21
In a medium saucepan, boil the port over high heat until reduced by half, about 4 minutes.
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22
Add the chicken stock and bring to a boil.
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23
Pour the mixture into a blender and add the foie gras cubes.
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24
Puree until smooth, then pass the foie gras broth through a fine strainer into the saucepan.
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25
Warm the broth over moderately low heat, whisking constantly; do not boil.
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26
Season with salt and pepper.
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27
Rewarm the gnocchi.
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28
Spoon the gnocchi and the reserved lentils into 6 small bowls.
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29
Ladle the foie gras broth over the gnocchi and garnish with the onion wedges.
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30
Drizzle each serving with aged balsamic vinegar and serve right away.
