Gnocchi Poutine

• Roux
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• Gravy
• 2 tablespoons extra virgin olive oil
• 1 shallots, minced
• 1/4 cup Pinot Noir
• 2 cups organic beef stock
• 1/4 teaspoon dried or fresh thyme
• 1/2 teaspoon brown sugar
• Salt and freshly ground black pepper
• Gnocchi
• 1 pound fresh gnocchi
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• Topping
• 1 pound camembert cheese, rind removed, cubed, kept chilled

1. Roux
2. 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.
3. Gravy
4. Making the gravy: Heat medium sauce pan on medium and add olive oil. Throw in shallots and saute 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.
5. Gnocchi
6. 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.
7. Topping
8. Place gnocchi in a shallow bowl, add Camembert and top with gravy.

unsalted butter, flour, gravy, extra virgin olive oil, shallots, beef stock, thyme, brown sugar, salt, fresh gnocchi, extra virgin olive oil, unsalted butter, topping, camembert cheese

Taken from www.epicurious.com/recipes/member/views/gnocchi-poutine-51794871 (may not work)