Gnocchi Poutine

  • For the roux
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • For the gravy
  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, minced
  • 1/4 cup pinot noir
  • 2 cups organic beef stock
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon dried thyme
  • Freshly ground black pepper
  • For the gnocchi
  • Salt
  • 1 pound fresh gnocchi
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter

To make the roux: In a small saucepan over medium heat, melt the butter. Add the flour and whisk until the color is amber and it smells nutty, about 6 minutes. Remove from the heat.

To make the gravy: Heat a medium saucepan over medium heat and add the olive oil. Throw in the shallots and saute until the edges are crisp and golden, 5 to 6 minutes. Deglaze the pan with the pinot noir and reduce for 30 seconds. Add the beef stock, brown sugar, thyme, some pepper and the roux and whisk. Bring the gravy to a simmer and let reduce for 15 minutes, stirring frequently.

To make the gnocchi: Bring salted water to a boil and add the gnocchi. Do not add too many as the water must remain at a rolling boil. Boil until they float, about 1 minute, and then keep boiling for another minute. Remove with a slotted spoon and repeat with the remaining gnocchi. Heat a nonstick pan over medium heat and add the olive oil and butter. Throw in the gnocchi in a single layer and sear until slightly golden, 1 minute per side. To serve: Place the gnocchi in a shallow bowl, add the Camembert and top with gravy.

Rule the Kitchen with More Recipe Faves

Gnocchi-with-Fennel-and-Horseradish
Organic Gnocchi with Fennel and Horseradish
Time
-
Serves
4
Difficulty
Med
Gnocchi cavolfiore
Time
5
Serves
4-6
Difficulty
Med
Gnocchi pomodoro
Gnocchi pomodoro
Time
120
Serves
4
Difficulty
Med
Herb gnocchi with mushroom sauce
Herb gnocchi with mushroom sauce
Time
10
Serves
04-Jun
Difficulty
Easy