While I was enjoying the braised short rib raguover polenta I remembered seeing a gnocchi poutine with ox tail gravy on a restaurant menu a long time ago that I had wanted to try. Poutinein a Canadian dish from Quebec consisting of french fries topped with cheese curds and a piping hot gravy. Poutine shops across Canada experiment with poutine all the time and one thing that is often done is adding various forms of meat so a poutine with an oxtail gravy, or in this case a braised short rib ragu was not a far stretch. If you can change the topping why not swap one potato product in for another potato product, gnocchi? Luckily the three pounds of short ribs that went into the ragu made for a decent amount of leftovers and I made sure to save the last for this poutine and it was well worth it! The light and fluffy yet chewy potato gnocchi worked really well when covered in melting cheese curds and the oh so tasty braised short rib ragu. You really cannot go wrong adding a stringy melted cheese to an already great dish! I served the gnocchi poutine with short rib ragu with a gremolata topping to keep things nice and bright and fresh.
Comments
Post a Comment