2 Tbs (30 mL) cold pressed canola oil
4 shallots, diced
2 cloves garlic, minced
1 cups leeks, sliced
1 cups yellow onion, diced
1 cup carrots, diced
1 cup celery, diced
½ cup fennel bulb, diced
2 sprigs of thyme leaves
2 sprigs of parsley
1 bay leaf
½ cup (120 mL) white wine
2 cups (480 mL) water
450 g cold unsalted butter, cubed
- Heat canola oil in a large saucepan over medium heat. Add leek, onion, fennel bulb, celery, carrots, shallots and garlic, cover, reduce heat to low, and cook 45 minutes, stirring frequently.
- Add water and remaining ingredients, and bring to a boil. Reduce heat, and simmer, uncovered for 1 hour. Strain mixture through a sieve into a bowl, and discard solids.
- Once stock is strained, place in a blender. Start blender and slowly begin to drop the cold, diced butter into the stock. The butter will start to melt and the stock will become a creamy, velvety sauce. Once all the butter is added, blend for another 30 seconds.
- Place in a warm place until ready to serve.
¼ cup butter, unsalted
½ cup Parmesan cheese
¼ cup chopped herbs of your choice (parsley, sage, thyme)
1 tsp sea salt
¼ cup goat chevre
6 Tbs pumpkin seeds, toasted
Fresh herbs to garnish (parsley, sage)
- In a large frying/sauce pan, heat the butter over medium-high heat until it stops frothing, and then add enough gnocchi to the pan to cover in one layer. Let them fry undisturbed until they are golden brown on the one side. Cook for another minute, then add 1 cup of the vegetable nage and let it reduce for 2 minutes.
- Once the nage has coated all of the crispy gnocchi, and has reduced by half, add Parmesan, fresh herbs. Add salt and pepper to taste.
- Divide among bowls and top with pieces of goat chevre, pumpkin seeds and garnish with fresh herbs.