Gnocchi Poutine


  • 1 tablespoon unsalted butter
  • 1 pound Camembert cheese, rind removed, cubed and chilled
  • 1 tablespoon extra-virgin olive oil
  • 1 pound fresh gnocchi
  • Salt
  • Freshly ground black pepper
  • ¼ teaspoon dried thyme
  • + 7 more ingredients
    • ½ teaspoon brown sugar
    • 2 cups organic beef stock
    • ¼ cup pinot noir
    • 2 shallots, minced
    • 2 tablespoons extra-virgin olive oil
    • 3 tablespoons all-purpose flour
    • 3 tablespoons unsalted butter

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 un...

View full recipe at SpringPad


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