Gnocchi Poutine
Ingredients
Instructions
- Roux
- 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.
- Gravy
- 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.
- Gnocchi
- 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.
- Topping
- Place gnocchi in a shallow bowl, add Camembert and top with gravy.
Nutrition & Diet Analysis (per serving)
947
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).