The Gnocchi Poutine | A Fusoin of Italian And French Canadian Culinary Culture

Gnocchi, The Heavyweight Pasta

Gnocchi. That lovely potato/pasta dumpling enjoyed by Italian food enthusiasts world wide. It is my favorite pasta dish. Extremely filling, Gnocchi is a very satisfying morsel of yummy goodness with a lovely texture. Beware, overindulgence of Gnocchi will give you a sore tummy!

Poutine, When Fries Alone Just Won't Cut It

A delicious combination of fries, curd cheddar cheese and gravy with an interesting inception. Invented in Deepest, Frenchest, French Canada (Quebec) by accident and enjoyed by all who eat it ever since.

Hmm.... Italian, Or Fast Food?

What if you took a dish like say... oh I don't know, poutine, and replaced the fries with Gnocchi?

You'd have a delicious meal that could satisfy an army of soccer playing, fast food and pasta loving kids. So boil up some Gnocchi then fry them up for color and taste. Throw in a bunch of curd cheese, add the gravy and voila, you have yourself an "Gnocchi Poutine".

I tried it this prior to writing this hub and it was fantastic! It was a little bland looking on my plate so i added some red chili flakes for color and some Parmesan cheese for taste. The texture was lovely! It kind of tasted like a regular poutine.

Ingredients

  • 2 cups Curd Cheddar, Hard to find unless you live in Quebec or north eastern U.S.A. You can sub with cheddar chunks.
  • 2 cups Gnocchi
  • 1 cup Gravy

Cook Time

Prep time: 5 min
Cook time: 8 min
Ready in: 13 min
Yields: Serves 2 - 3 normal people or 1 very hungry person

Instructions

  1. Bring a small pot of water to a boil.
  2. Add Gnocchi, They are cooked when they float to the top. Don't overcook them, they will turn to mush. If they've boiled longer than four minutes they are overdone.
  3. Strain Gnocchi and flash fry to remove water and add a little colour. While gnocchi are frying up you should heat up the gravy if you haven't done so yet.
  4. Combine Gnocchi, cheese and gravy in a bowl.
  5. Serve, add chili flakes or Parmesan cheese to taste, and enjoy!
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© 2012 Ardot

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