Gnocchi Poutine

  • prep time10 min
  • total time 50 min
  • serves 5

Try this delicious blend of quintessential Canadian and Italian cuisines.

77 Ratings
Directions for: Gnocchi Poutine



2 Tbsp unsalted butter

2 Tbsp flour


2 Tbsp extra virgin olive oil

1 shallots, minced

¼ cup Pinot Noir

2 cup organic beef stock

¼ tsp dried or fresh thyme

½ tsp brown sugar

Salt and freshly ground black pepper


1 lb(s) fresh gnocchi

1 Tbsp extra virgin olive oil

1 Tbsp unsalted butter


1 lb(s) camembert cheese, rind removed, cubed, kept chilled



1. 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.


1. Making the gravy: Heat medium sauce pan on medium and add olive oil. Throw in shallots and sauté 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.


1. 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.


1. Place gnocchi in a shallow bowl, add Camembert and top with gravy.

See more: Main, Italian, Pasta, Canada Day, Lunch, Dinner

More Recipes You'll Love