Golden-fried cheese curd gnocchi — crisp on the outside, melty inside — drenched in a slow-simmered Italian ragù of tomato, red wine, garlic, and herbs. Served with a warm garlic bannock bun for soaking up every last drop.
Where the red sauce of St. Leonard meets the quiet forests of Kahnawà:ke, this dish honours both memory and place. A Sunday dinner reborn on sacred ground, it blends tradition with intention — humble ingredients, shared spirit, and a little crunch that lingers