Gnocchi Poutine

TOTAL TIME: 50 min
Prep: 10 min
Inactive Prep: --
Cook: 40 min
YIELD: 4 to 6 servings


    • 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
        recipe tools


        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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