Canadian cuisine is a growing & evolving thing. Here I have taken a traditional dish (Gnocchi) and used all local and organic ingredients to make it uniquely Canadian.

 For the gnocchi

• 1 pound organic potatoes – preferably a floury potato
• 1 large egg
• 1 – 1 1/2 cups all purpose flour
• sea salt and freshly milled black pepper

Boil the potatoes unpeeled in salted water until just tender.  Drain the potatoes and while still warm, peel them and pass them through the medium blades of a food mill ~ N.B. do not use a food processor it will over process the potatoes and make them gluey.  Place the potatoes in a bowl and beat in the egg.  Add half the flour and mix lightly.  Season to taste and continue adding flour until you a soft mass that can be kneaded without sticking to your board

Form the dough into a ball and cover with saran wrap; let rest for 20 minutes.  Bring a large pot of salted water to a boil.  Divide the dough into 4 equal pieces.  Using both hands roll the dough out into a rope approx. 1/2”  in diameter.  Cut the dough into 1” lengths and place on a lightly floured tray

Place the dumplings in the boiling water and as soon as they float remove them to a clean tray.  At this point the gnocchi can be frozen for a later date.  Reheat the gnocchi in the sauce and serve hot.

For the cheese fonduta

• one pound mixed cheese (you want something creamy like brie, something hard like parmesan and traditionally fontina is used mix the cheeses according to your taste I like some bleu to give it an attitude)
• one cup organic milk
• 1 tsp cornstarch
• freshly milled black pepper to taste
• 2 egg yolks

In a bowl together the cold milk and cornstarch, place in a clean pot and add the cheese.  Place the pot on med-low heat and stir constantly until the cheese is melted and the mixture thickens slightly, this will take approx. 5-10 minutes be patient if you work to fast you separate the fat from the cheese

The mixture may be a little grainy at this point, don’t worry add the egg yolks stir well and remove from the heat the mixture should be smooth, and silky.  Serve warm with the gnocchi or with plain boiled potatoes, pickled onions and the cured meat called Bresaola.

For the pesto

• 2 cups fresh basil, leaves only
• 1/2cup Italian parsley, leaves only
• 6 large leaves fresh arugula
• 6 large leaves fresh sage
• 2 cloves garlic, peeled
• one half cup grated parmesan cheese
• 3-4 tbsp. extra virgin olive oil
• sea salt and freshly milled black pepper to taste

Combine all ingredients in the workbowl of a food processor and process until combined.  Remove to a clean bowl, cover and refrigerate until needed.

For the tomato ragout

• 2 pounds fresh roma tomatoes, chopped or 2  x 28 oz. Tins
• 1 small spanish onion, peeled and roughly chopped
• 3 cloves garlic, peeled and slivered
• 2 tbsp. extra virgin olive oil
• 1 tbsp. unsalted butter
• 1 tsp. Fennel seeds
• pinch dried chili flakes
• sea salt and freshly milled black pepper to taste
• 1/4cup of the reserved pesto

In a stainless steel saucepan, over medium heat, melt the olive oil and butter.  Add the garlic and cook for one minute, add the onions and cook for 4-5 minutes or until soft and lightly browned.  Add the chili flakes and fennel seeds and stir well, add the tomatoes and 1 tsp. salt

Simmer until reduced by approx. one third and thickened this will take between 1 and 2 hours.  Add the pesto and season to taste.  Remove from the heat and pass through the fine blades of a food mill.  Cool and refrigerate until needed.

To assemble the dish

• The reserved fonduta, tomato sauce, gnocchi and pesto
• 1/4cup whipping cream

In a saucepan heat the whipping cream with one cup of the fonduta and two tbsp. of the pesto, add the gnocchi and warm through. Place spoonful of tomato sauce on the plates and place the gnocchi with sauce on the plates.

Visit Canada’s largest  Online Organic Directory to find local organic ingredients in your area.