Gnocchi Bourguignon

Gnocchi Bourguignon






Prep Time: 20 Min
Cook Time: 1 Hour

Yields: 4 Servings

WHAT YOU NEED

• 300g Dry Gnocchi
• 4 Tbsp. Unsalted Butter
• 3 cloves Garlic, crushed & minced
• 1 Yellow Onion, diced
• 2 Carrots, peeled & sliced in to rounds
• 250g Pearl Onions, peeled & kept whole
• 227g Cremini Mushrooms, sliced
• 3 Tbsp. A P Flour
• 1 1/2 Tbsp. Tomato Paste
• 1 Tbsp. Browning Sauce
• 2 C Wine (Red Preferred, White Acceptable)
• 2 C PC Brand Plant-Based Beef Broth
• 5 Sprigs Fresh Thyme, leaves removed
• 2 Tsp. Fresh Savoury, chopped
• 1/2 Tsp. Red Pepper Flakes
• 1 Tsp. Dehydrated Onions
• 2 Bay Leaves
• 1/2 Tsp. + Sea Salt
• Cracked Pepper
• Fresh Parsley

DIRECTIONS

• Begin heating a large skillet on just about medium heat with the butter, pepper flakes, minced garlic, 1/2 the savoury, dehydrated onion, and thyme. Once heated and melted, let everything sizzle for about 30 seconds - 1 minute, stirring often. Add the onion, pearls, carrots, and a generous pinch of both salt & pepper. Stir and cook for 7+ minutes until some browning has occurred on the pearls. Add the creminis, remaining savoury, and a good pinch of salt & pep. Stir and cook until mushrooms have released liquid and shrunk a bit. 
• Stir in the tomato paste & browning sauce. Let that go another minute or so before stirring in the flour. Make sure it has been fully absorbed and then continue to cook another minute or two, stirring to ensure the flour has been dispersed.
• Pour in the wine, scraping the bottom of the skillet to release any brown bits. Let the wine simmer until reduced by half. Add the broth and wait for the bourguignon to come to a boil. Once boiled, reduce the heat to medium low, add a few more (optional) sprigs of thyme, 1/2 Tsp. sea salt, and the bay leaves.
• Simmer uncovered for 40 - 45 minutes until reduced, rich, and gorgeous. Now, add the dry gnocchi and cook until plump and delicious. Taste the sauce and adjust the salt / cracked pepper to your liking. Pluck out the bay leaves & thyme sprigs.
• For service, enjoy your serving with a sprinkling of fresh parsley. You can eat this with cooked rice, mash, or on its own with a few slices of good bread for dipping. ENJOY!

HAPPY VEG