Jean-François Plante's recipe
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)
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
January 11, 2022
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