Ingredients
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
Preparation
Roux 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. Gravy 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. Gnocchi 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. Topping Place gnocchi in a shallow bowl, add Camembert and top with gravy.
