Ingredients:
- Seal merguez
- Grain cheese (to taste)
- Kale
- Marinated pearl onions
- Veal stock
For sweet potato gnocchi:
- 500 g of sweet potato puree
- 250g of mashed potatoes
- 300g of flour
- 1 egg
- Salt
Preparation:
For gnocchi:
- Mix all the ingredients
- Spread the dough 2 cm thick
- Slice strips lengthwise and cut into thumb size pieces
- Store in freezer
For the poutine with the merguez:
- Preheat the fryer to 350F
- Cut the merguez and roast in the skillet
- Add the kale with the merguez
- Put the gnocchi in the fryer until they go up
- Drain and place on a plate
- Place merguez, kale, onions and cheese on the gnocchi
- Drizzle with veal stock
Recipe by: Chef Benoit Lenglet
