Name: Gnocchi Poutine
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Ingredients: 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 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; Salt; 1 pound fresh gnocchi; 1 tablespoon extra-virgin olive oil; 1 tablespoon unsalted butter; 1 pound Camembert cheese, rind removed, cubed and chilled

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.

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Gnocchi Poutine

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Gravy:

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