Crispy gnocchi poutine

A fun twist on a favourite fast food treat!

My husband is having a milestone birthday this week so I have decided to celebrate all month long by making some new, decadent dishes that I know he’ll truly enjoy. This is one of them and it’s no exaggeration when I tell you he positively swooned over it. We both love poutine but only eat it once or twice a year, so this meal felt very festive. If you buy pre-cooked gnocchi, it’s a really fast dish to make (and you can cheat by using purchased gravy too – no judgment here).

Ingredients

• 1/2 cup (115 g) diced bacon or pancetta, cooked until crispy and drained (optional)
• 1/4 cup (58 g) butter
• 1/4 cup (30 mL) flour (regular or gluten-free)
• 1 cup (250 mL) beef broth
• 2 teaspoons (10 mL) olive oil
• 2 teaspoons (10 g) butter
• 10.5 oz (300 g) gnocchi
• 1 1/2 cups (170 g)  cheese curds

Method

• Make the gravy by melting the butter in a small pot placed over medium heat. (Note: you can do this while the bacon is cooking, if applicable). Sprinkle the flour over top and whisk to combine, then cook, whisking constantly, for 2 minutes. Add the beef broth a few tablespoons at a time and keep whisking till you have a smooth, slightly thickened gravy. Cover pot and remove from heat.
• Prepare gnocchi according to package directions. Some versions will require boiling until just tender; once cooked, drain place on a paper or kitchen towel to dry before frying to crispen. Others come pre-cooked and can be fried without boiling.
• Pour the olive oil into a skillet just large enough to hold the prepared gnocchi in a single layer. Add the butter and place the pan over medium heat. When butter has melted, add the gnocchi and cook, flipping often, until golden brown on both sides.
• When gnocchi is crispy, briefly reheat gravy, whisking, over medium heat.
• Divide the crispy gnocchi among two serving bowls. Sprinkle with bacon (if using) and scatter cheese curds over top, breaking apart any that are larger than 1 inch (2.5 cm) in length. Drizzle gravy over top and serve immediately.

Makes 2 main course sized servings; recipe can easily be multiplied.