Gnocchi Poutine with Roasted Vegetables

Introduction:

Life in a combat zone is anything but ordinary. It's a world of camaraderie, courage, and resilience. But amidst the chaos and challenges, I stumbled upon an unexpected and delightful discovery—a recipe that provided both comfort and creativity. Today, I want to share the story of how I found solace and flavor in the most unlikely place: a roasted vegetable poutine recipe.

The Unexpected Inspiration:

Deployed in a combat zone, I often found myself yearning for the comforts of home. Meals were rationed, and the options were limited. One day, I stumbled upon a crate of fresh vegetables that had been delivered as part of a morale-boosting effort. It was a rare sight, and it sparked an idea that would soon become my culinary sanctuary.

The Ingredients:

Among the vegetables in the crate were brussels sprouts, carrots, zucchini, and green beans. These humble ingredients would form the foundation of my roasted vegetable poutine. The next challenge was to source cheese curds and gravy—a nod to the traditional poutine dish.

Creating the Dish:

1. Roasting the Vegetables: With limited kitchen equipment, I improvised. I prepped the vegetables by hand and tossed them with a bit of olive oil, salt, and pepper. Roasting them in an oven borrowed from a nearby camp kitchen was a game-changer. The aroma of the roasting veggies was a slice of heaven.

2. Making Gravy: Gravy was a bit trickier, but ingenuity prevailed. I combined a few secret spices with broth, using a small camp stove to simmer and thicken the mixture. The result was a savory and rich gravy that was the perfect complement to the vegetables.

3. Cooking the Gnocchi: Gnocchi, sourced from a care package, provided the hearty base for my poutine. Boiled to perfection, they became the canvas upon which this masterpiece would be painted.

4. Assembling the Poutine: Once everything was ready, I assembled my roasted vegetable poutine. A generous heap of gnocchi was topped with a handful of cheese curds, followed by a ladle of steaming gravy. Then, the roasted vegetables were added on top, their vibrant colors contrasting beautifully with the rich, savory gravy.

The Result:

As I took my first bite of the roasted vegetable poutine, I was transported from the harsh realities of a combat zone to a place of comfort and creativity. The combination of flavors and textures was nothing short of remarkable. The roasted vegetables added a satisfying crunch, while the cheese curds melted into gooey perfection. The homemade gravy tied everything together with its warmth and familiarity.

Conclusion:

In the midst of chaos and uncertainty, I discovered the incredible power of culinary creativity. My roasted vegetable poutine became a symbol of hope, resilience, and the ability to find beauty and flavor in unexpected places. It taught me that even in the most challenging circumstances, a touch of creativity and resourcefulness can transform the ordinary into the extraordinary. Roasted vegetable poutine will forever hold a special place in my heart as a reminder of the unexpected joys that life can bring, even in the most unlikely of settings.

 

Gnocchi Poutine with Roasted Vegetables

Ingredients:

• 1 pound of gnocchi
• 1 cup cheese curds (or more if desired)
• 1 cup brussels sprouts, trimmed and halved
• 2 carrots, peeled and sliced into rounds
• 1 zucchini, sliced into rounds
• 1 cup green beans, trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Gravy (you can make a simple gravy using butter, flour, beef or vegetable broth, and seasonings)

Instructions:

1. Preheat your oven to 425°F (220°C).

2. In a large pot, bring salted water to a boil. Cook the gnocchi according to the package instructions. Once they float to the surface, they are usually done. Drain and set aside.

3. While the gnocchi is cooking, spread the brussels sprouts, carrots, zucchini, and green beans on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat the vegetables evenly. Roast in the preheated oven for about 20-25 minutes or until the vegetables are tender and slightly caramelized. You can also toss them halfway through cooking for even browning.

4. In a separate saucepan, prepare your gravy. Melt some butter over medium heat, then add flour and whisk continuously for a few minutes until it turns light brown. Slowly add beef or vegetable broth while whisking to avoid lumps. Continue to cook and stir until the gravy thickens. Season with salt and pepper to taste.

5. To assemble the dish, place a serving of cooked gnocchi in a bowl. Top with cheese curds, roasted vegetables, and ladle some warm gravy over the top. The cheese curds will slightly melt from the heat of the gravy, creating a delicious and gooey poutine-style dish.

6. Serve the Gnocchi Poutine with Roasted Vegetables immediately and enjoy!

Feel free to adjust the quantities of each ingredient to suit your preferences, and you can also add your favorite spices or herbs to enhance the flavors.

Simple Gravy Recipe:

Ingredients:

• 2 tablespoons butter or pan drippings (from roasted meat)
• 2 tablespoons all-purpose flour
• 1 cup vegetable broth
• Salt and pepper to taste

Instructions:

1. In a saucepan, melt the butter over medium heat. If you have pan drippings from roasting meat, you can use those instead of butter for added flavor.

2. Once the butter is melted (or if using pan drippings, once they are heated), add the all-purpose flour to the saucepan. Whisk continuously to combine the flour with the butter or pan drippings. Cook and stir for a few minutes until the mixture turns a light tan color. This creates a roux, which will thicken the gravy.

3. Gradually pour in the broth while continuing to whisk the mixture. Whisking helps prevent lumps from forming. Keep whisking until the mixture thickens and comes to a gentle boil.

4. Reduce the heat to low and let the gravy simmer for a few minutes until it reaches your desired consistency. If it's too thick, you can add a bit more broth to thin it out. If it's too thin, you can simmer it a bit longer to thicken it further.

5. Season the gravy with salt and pepper to taste. Taste it and adjust the seasoning as needed.

6. Once the gravy has reached your desired consistency and flavor, remove it from the heat.

7. Strain the gravy through a fine-mesh sieve if you want to remove any lumps or bits of flour. This step is optional, but it can result in a smoother gravy.