Gnocchi Poutine Recipes

Steps:

• 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.

Steps:

• Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
• Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
• Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.