For the gravy
- 2 tablespoons unsalted butter
- 1 shallot minced
- 2 tablespoons all purpose flour
- 2 cups beef stock
- Kosher salt
- Fresh ground black pepper
For Gnocchi Poutine
- 1 package 17.5 ounces store-bought gnocchi (De Cecco is a good brand)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 garlic clove chopped fine
- ¼ teaspoon fresh thyme finely chopped
- ¼ teaspoon fresh oregano finely chopped
- 1 cup fresh cheese curds
- Chopped thyme and oregano for garnish
To make the gravy, melt the butter in a shallow pan. Add the finely chopped shallot and cook for 1-2 minutes.
Sprinkle the flour over the shallots and butter and whisk until the mixture browns and smells a little “nutty”.
Next, pour the beef stock and stir to combine everything. The gravy should thicken. Season with salt and pepper. Remove from the heat for now.
Now, bring a large pot of salted water to a boil. Cook the gnocchi according to the package instructions.
Remove the gnocchi and strain them so that there is no extra liquid. Gently pat them dry with a towel.
Heat a large non-stick pan on medium-high heat. Melt the butter and olive oil. Add the garlic, thyme, and oregano. Stir everything together and cook until the garlic and herbs are fragrant.
Working in small batches, so there is no overcrowding, saute the gnocchi so that each side gets slightly brown and crispy.
Remove the gnocchi and place on a paper towel to remove excess oil.
Once all the gnocchi are all done, reheat the gravy.
Place the gnocchi in a large serving bowl and pour the gravy on top. Sprinkle the cheese curds over the gravy and garnish with the fresh thyme and oregano.
Calories: 670kcal | Carbohydrates: 90g | Protein: 25g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 428mg | Potassium: 506mg | Fiber: 4g | Sugar: 4g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 244mg | Iron: 2mg