Poutine Gnocchi! It's a Super Treat Night meal that is dairy free & organic!

Homemade organic gnocchi with dairy free cheese, gravy, marinara and BBQ pork chops and tempura crusted jalapenos? Get Outta here this is a ridiculous meal... but I guarantee you will try it at least once!

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I don't know if this is an easy meal to make.... the most effort goes into making the homemade gnocchi. You could do this with store bought but if you have the time, you can't beat the flavour of homemade gnocchi. Plus have you ever looked at the ingredient list on a package of gnocchi? I don't get it! Mine are simply organic potatoes, an organic egg and organic flour.

Start by boiling peeled potatoes in water until soft and mash-able.

Let these cool so they are touchable, and then mash, crack one egg over the potatoes and slowly incorporate flour until you create a dough! The result should be a moist dough but not sticky.

From here pull off chunks of the dough and roll into long tubes to then cut into the gnocchi's. This is the most labour intensive part! Boil these in water. They are ready once they float to the surface.

You can serve the gnocchi as is once boiled, but on this dish I like the additional stage of pan frying the gnocchi as well! It creates a lovely crispness that really works in the place of the typical french fries!

I needed to keep these warm so I placed them on a baking sheet and into a 250 degree oven to essentially keep it hot.

In the mean time marinate some pork chops in BBQ sauce. If you are putting these in the oven I would start cooking while you are rolling and cutting the gnocchi's at 375 degrees. I put these on the BBQ so the cooking process is faster and should be left until closer to the end of meal prep.

Here they are cooked! Cut these into small bite sized cubes for the top!

Back to the creation of the poutine toppings! I grilled up some mushrooms and onions with my meat seasoning. You can use any seasoning great for meat or vegetables, just to give these a bit of additional flavour. Once done, set aside.

Cut and core 3 jalapenos and chop into smaller half dials.

From here mix the dials with 1 egg and tempura flakes and mix together so the flakes stick to the jalapenos

Once coated, place them in small batches in a oil coated hot pan! Cook until the tempura flakes are brown and the jalapenos cooked through! It should look like this!

So given the layers so far, I hope you are getting the idea that this is a flavour explosion... BBQ pork chops, grilled mushrooms and onions fried tempura jalapenos... but we are seriously not done yet! You need to seriously give this a try as is although I may loose you with this next part. Remember this is poutine but on gnocchi, so it needs some tomato sauce... really? yes really!

I layered my gnocchi on my plate, layered mushrooms and onions on top as well and then I scooped a thin layer of tomato sauce on top!

As you know by now I cannot eat dairy but I do have a dairy free rescue for times like these and its this cheese. This cheese melts well and is completely vegan

Layer some of the cheese on the plate and put in the oven to just melt the cheese. This should still be on low heat that you were keeping the gnocchi's warm with (250 degrees).

Poutine has gravy right? So does this one! I found a great organic gravy mix, added some water and boiled this up!

Once the gravy is done, pull the plates out of the oven! And start layering the remaining ingredients. The pork chops, the gravy and then last the tempura jalapenos!

This is decadent, rich and a treat! It is all organic which can make you feel a bit better about the fact that this is not at all healthy for you!! lol I hope you love it!

The recipe:

Gnocchi

peal cut and boil 3-4 medium sized potatoes

mash in a bowl and crack 1 egg in the mix

Slowly incorporate flour I think I ended with about 1 1/2 until you have a moist but not sticky dough.

roll out and cut into gnocchi sized pieces and boil in water right away. They are finished when they float!

Pork chops are simple a store bought BBQ sauce marinade and either 35 minutes in the oven at 350 degrees or on the BBQ. You should hit an internal temp of 160 degrees for the meat to be safely cooked.

toppings:

Saute mushrooms and onions in oil and a meat seasoning, set aside.

Cut and core 3 jalapenos, and cut into small slices. Bathe in an egg mix of one egg and top with approximately 3/4 cup of tempura flakes. Toss to fully coat them. Fry in a hot pan with oil until the jalapenos are cooked and the flakes are brown and crispy.

Make a package of gravy and grab a jar of tomato sauce and your favorite shredded cheese.

Layer your plate with gnocchi the mushrooms and onions, tomato sauce and cheese. Place in the oven to melt the cheese. Cut up the port chops and once your cheese is melted layer the chops and gravy on, then top with the jalapenos!

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