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Gnocchi Poutine

Gnocchi Poutine

David Cunningham | Reinhart Chef, Valdosta, Ga.

Ingredients

  • 1 serving of potato gnocchi
  • 4 lbs (#M8972) Russet Idaho potatoes
  • 4 cups all-purpose flour
  • 2 cups imported parmesan cheese, grated
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 12 ea extra-large white eggs, yolks only
  • 4 tbsp soybean salad oil
  • 3/8 tsp ground nutmeg

Brown Poutine Gravy (serving: one cup)

  • 2 tbsp (#73410) unsalted butter
  • 2 tbsp all-purpose flour
  • 2 ea whole garlic, peeled and minced
  • 2 tbsp gluten-free gourmet beef base paste
  • 2 cups water
  • ½ tsp Worcestershire sauce
  • 1 tbsp fancy ketchup
  • 1 tsp Cajun seasoning
  • ½ tsp granulated sugar
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 4 oz breaded white cheddar cheese curds, fred
  • 2 oz scallions (green onions), sliced

Preparation

  1. Cook Gnocchi Hash Browns according to recipe below. Top with eight ounces of poutine brown beef gravy (recipe below). Top with crisp cheese curds. Garnish with green onions.

Brown Poutine Gravy (Servings: 3)

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 ea whole garlic, peeled and minced
  • 2 tbsp gluten-free gourmet beef base pasta
  • 2 cups water
  • ½ tsp Worcestershire sauce
  • 1 tbsp fancy ketchup
  • 1 tsp Cajun seasonings
  • ½ tsp granulated sugar
  • ½ tsp kosher salt
  • ¼ tsp black pepper
Preparation
  1. Melt butter in a heavy bottom stock pot. Once melted and sizzling, add flour. Add garlic and cook until fragrant about 30 seconds. Add half of the beef broth. Whisk vigorously to incorporate. Add remaining beef broth, ketchup, Cajun seasoning, sugar, salt and pepper. Once incorporated, bring to low simmer and cook for three minutes to five minutes.

Gnocchi Hash Browns

Servings: 1

2 servings of sub-recipe for potato gnocchi, 2 cups

  • 4 lbs Idaho Russet potatoes
  • 4 cups all-purpose flour
  • 2 cups imported parmesan cheese, grated
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 12 ea extra-large white eggs, yolks only 
  • 4 tbsp soybean salad oil
  • 3/8 tsp ground nutmeg
  • 1 cup yellow onion, diced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ½ cup scallions (green onions), sliced
Preparation
  1. Melt butter with oil in skillet over medium high heat. Add onions and cook to caramelize. When onions begin to color, add gnocchi. Both should brown and get crispy on the outside. Finish by seasoning and tossing in green onions.

Potato Gnocchi (Servings: 20)

  • 4 lbs potatoes
  • 4 cups all-purpose flour
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 12 ea extra-large white eggs
  • 4 tbsp soybean salad oil
  • 3/8 tsp ground nutmeg
Preparation
  1. To prepare gnocchi, cover whole potato with salted cold water in a medium saucepan. Bring the water to a boil over medium heat and cook until tender; drain. Hold hot potato in your hand with a kitchen towel and peel away only the skin with a knife. Run the potato through a ricer or a food mill. Combine potato with flour, parmesan, nutmeg, salt and pepper in a large bowl and stir with a rubber spatula for about 15 seconds until smooth and the flour is completely incorporated. Add egg yolks and stir for 15 seconds more, being careful not to overwork dough. Turn out dough onto a floured work surface and cut it into eight portions. Working with one portion at a time, and rolling your hands back and forth, outward from the center to the ends, roll dough into a long thin strand, about ½-inch in diameter. Cut each dough strand into ½-inch pieces and sprinkle the tops lightly with flour. (Add as little flour as possible to prevent sticking.)
  2. Lift gnocchi from the work surface, using edge of a large knife or bench scraper and transfer to a baking sheet. Bring a large pot of salted water to a boil. Add all the gnocchi to the water, stirring, and cook undisturbed for three to three-and-a-half minutes, until the gnocchi start to float. Remove with a slotted spoon or strainer and place in an ice bath to stop cooking. Drain gnocchi, transfer to a large bowl and toss with oil. Gnocchi can be made up to one day ahead, covered, and chilled or frozen. Toss gnocchi with extra vegetable oil to prevent sticking if you are making it ahead.

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