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
, 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.