Poutine on the glitz : gnocchi with gravy and cheese sauce

Purple sweet potato gnocchi, a quick and simple gravy and a bit of cheese sauce. Poutine gets a fancy makeover. Poutine on the glitz is where Canada meets Italy. Everyone knows that the Great White North has a fascination with this unique dish created in the 1950s: Poutine. I switched the classic french fries for an all Italian staple: gnocchi or potato dumpling.
Living in Hawai’i I couldn’t help it but to use some local Molokai’i purple sweet potatoes. They are creamy, and their flavor is almost reminiscent of vanilla notes and lilac. The gravy and cheese sauce, naturally salty, are the perfect balance to the sugary starch. Poutine on the Glitz: you should try it!

Video recipe of the day

  • DifficultyMedium
  • CostMedium
  • Preparation time1 Hour
  • Cooking time30 Minutes
  • Serving4
  • Cooking methodStove
  • CuisineAmerican

Ingredients for the gnocchi

  • 20 ouncessweet potatos (baked and riced)
  • 6 ouncesflour (AP use as needed)
  • 1egg (large)
  • 1 teaspoonsalt (Kosher)
  • 3 teaspoonspotato buds (flaked potato, dry)

Gravy ingredients

  • 2 tablespoonsbutter (unsalted)
  • 2 tablespoonsflour (AP)
  • 2 cupsvegetable stock
  • 1shallot (minced)
  • 1/4 cupsweet white wine
  • 1/2 teaspoonsugar
  • 1 sprigthyme (fresh)

Cheese sauce

  • 1 cupcheese (extra melt, white)


  1. Roast the potatoes, skin on, wrapped in foil for about 1 hour at 400 degrees. Let cool to room temperature before ricing.

  2. Place riced potatoes in a bowl and add the remaining ingredients.

    Incorporate well until the dough is a cohesive mass.

  3. Shape the dough into sections, and shape each one into a long rope about the size of your index finger.

    Cut the ropes into small pillows and keep them coated in flour if they are too sticky.

  4. You can use an “arricciagnocchi” to create a pattern in the gnocchi, but that is optional. Set the gnocchi aside, or freeze for a later use.


  1. To prepare the gravy:

    melt butter and add the minced shallot, sautee’ about 5 minutes, until translucent. Add the flour and whisk. Toast the flour a few minutes then add the wine. Reduce to half, then pour the stock into the pan.

    Reduce the sauce on medium heat while you cook the gnocchi and warm up the sauce.

    You can add some potato flakes to thicken up the sauce if you like.

    Keep warm.

Assemble the dish

  1. Boil the gnocchi in abundant salted water. They are cooked when they come afloat.

    Spoon some of the gravy on a bowl.

    Top with some cooked gnocchi.

    Top with the cheese sauce as desired.

    Serve at once.

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