Foie Gras Soup with Lentil Gnocchi and Balsamic Onions

Ingredients

• 3 tablespoons unsalted butter
• 2 thick slices of lean bacon, finely chopped
• 1 small carrot, thinly sliced
• 1/2 small white onion, finely chopped
• 1/2 cup brown lentils
• 2 cups water
• 1/3 cup plus 1 1/2 tablespoons all-purpose flour
• 1/3 cup plus 1 1/2 tablespoons freshly grated Parmigiano-Reggiano cheese
• 1 large egg, beaten
• 1 large egg yolk
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 small red onion, cut into thin wedges
• 1 tablespoon white balsamic vinegar
• 1/3 cup ruby port
• 1 cup chicken stock or low-sodium broth
• One 3-ounce slice of pure foie gras pâté, cut into 1-inch cubes
• Salt and freshly ground pepper
• Aged balsamic vinegar, for drizzling

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