Gnocchi Poutine

17 ingredients
8 steps

Ingredients

  • Roux
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • Gravy
  • 2 tablespoons extra virgin olive oil
  • 1 shallots, minced
  • 1/4 cup Pinot Noir
  • 2 cups organic beef stock
  • 1/4 teaspoon dried or fresh thyme
  • 1/2 teaspoon brown sugar
  • Salt and freshly ground black pepper
  • Gnocchi
  • 1 pound fresh gnocchi
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • Topping
  • 1 pound camembert cheese, rind removed, cubed, kept chilled

Directions

  1. 1
    Roux
  2. 2
    Making the roux: In a small saucepan on medium melt unsalted butter. Add flour and whisk for about 6 minutes, until color is a dark brown and it smells nutty. Remove from heat.
  3. 3
    Gravy
  4. 4
    Making the gravy: Heat medium sauce pan on medium and add olive oil. Throw in shallots and saute until edges are crisp and golden, 5-6 minutes. Deglaze pan with Pinot Noir and reduce for 30 seconds. Add beef stock, thyme, brown sugar, pepper, and roux. Whisk. Bring gravy to simmer and cook for about 5 minutes, stirring frequently until it thickens.
  5. 5
    Gnocchi
  6. 6
    Making the gnocchi: Bring salted water to a boil and add gnocchi. Do not add too many as the water must remain at a rolling boil. Boil for 1 minute, until they float, then keep boiling for another minute. Remove them with a slotted spoon and repeat with remaining gnocchi. Heat non-stick pan on medium. Add olive oil and unsalted butter. Thrown in gnocchi in a single layer and pan sear for 1 minute per side, until slightly golden.
  7. 7
    Topping
  8. 8
    Place gnocchi in a shallow bowl, add Camembert and top with gravy.

Products Matching These Ingredients

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