· recipe ·
Air-Fryer Gnocchi Poutine
Fresh cheese curds soften in hot gravy without disappearing into a smooth cheese sauce. That contrast is part of poutine's appeal.
Time and servings
- Prep
- 45 min
- Cook
- 85 min
- Total
- 130 min
- Servings
- 4
Nutrition per serving
- Calories
- about 600
- Protein
- 21 g
- Fat
- 29 g
- Carbs
- 64 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Make the beef gravy
Finely dice the shallot. Melt the butter over medium heat and cook the shallot until soft. Add the beef broth, Worcestershire sauce, and black pepper and simmer for 8 minutes. Whisk the cornstarch with 2 tablespoons30 ml cool water, stir it into the gravy, and simmer until glossy and thick enough to coat a spoon.
Heat the cooking water
During the last 8 minutes of simmering the gravy, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Poach the gnocchi
Lower in the shaped gnocchi, lift them out as soon as they float, and let their surfaces steam dry for 3 minutes.
Air-fry until crisp
Toss the poached gnocchi with the olive oil. Air-fry at 400°F204°C, turning them after 6 minutes, until the broad sides are dry and golden, about 11 to 13 minutes total.
Assemble at the table
Reheat the gravy until steaming, stirring until smooth. Divide the crisp gnocchi among shallow bowls and scatter the cheese curds over them. Ladle the piping-hot gravy on top only at serving, then finely cut the chives over each portion.
