I'm dying to re-create a duck gnocchi I had at Somerset Chicago. Any ideas?

Follow the lead of an old Gourmet-magazine feature and ask the restaurant.
Worst they can say is no, and sometimes they either give you the recipe or a general indication of the dish's source.
For ex, I once got a great recipe for ancho chocolate creme brulee that way.

https://honest-food.net/duck-ragu-recipe-sugo-anatra/

Well, what was in it?