Jean-François Plante's recipe

Ingredients:

1 tbsp. vegetable oil

1 shallot, minced 

About 20 pearl onions, peeled 

3 cloves of garlic, minced

4 sprigs of fresh thyme

125 ml (½ cup) white wine

250 ml (1 cup) chicken or vegetable broth

1 package gnocchi (approx. 300 g)

125 ml (½ cup) 35 % cream

200 g pepper raclette cheese, crust removed and diced

2 x 2 cm (3/4”) white ham slices, diced

2 x 2 cm (3/4”) spicy capicollo slices, diced

2 tbsp. capers (for garnish)

4 small garlic pickles (for garnish)

Instructions:

In a frying pan, heat the oil over medium heat. Stir in the shallots, season with salt and pepper and sauté for 3 minutes. Add the pearl onions and cook for 2 minutes. Add the garlic and sauté for another 2 minutes. 

Add the thyme sprigs and deglaze with the white wine. Reduce by half for about 3 minutes, then add the broth. Reduce by half for about 5 minutes.

Meanwhile, poach the gnocchi in a pot of salted boiling water. Drain and set aside.

Pour the cream into the broth, heat a little and add the cheese. Using a wooden spoon, stir until the cheese is completely melted. Stir in ham and capicollo and heat for 3 minutes. Stir gnocchi into sauce, tossing gently to coat.

Divide among four bowls. Garnish with a few capers and pickles, season with pepper and enjoy.  

Servings 4 • Preparation 35 min • Cooking time 20 min