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Gnocchi Parisienne

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Gnocchi Parisienne

Cuisine:French

Course:Dinner

20m prep 20m cook 40m ready

Light, airy Parisian-style gnocchi made from choux paste and Parmesan, boiled then sautéed until golden. Serve simply with butter and cheese, or baked with tomato sauce.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 1 cup (125g) all-purpose flour
    • 1 cup (135g) milk or water, or ½ cup each milk and water
    • 1 stick (4 oz or 115g) unsalted butter, cut into small pieces
    • (1 tablespoon [10g] sugar)
    • ½ teaspoon salt
    • 4 large eggs, at room temperature
    Sub-recipe steps
    1. Measure and have ready: 1 cup (125g) all-purpose flour
    2. Combine in a large saucepan: 1 cup (135g) milk or water, or ½ cup each milk and water; 1 stick (4 oz or 115g) unsalted butter, cut into small pieces; (1 tablespoon [10g] sugar); ½ teaspoon salt
    3. Bring the mixture to a full boil over medium heat. Add the flour all at once and stir vigorously with a wooden spoon. The mixture will look rough at first but it will suddenly become smooth, at which point you should stir faster. The butter may ooze out, which is fine. In a few minutes, the paste will become dry and not cling to the spoon or the sides of the pan, and when the spoon is pressed on it lightly, it will leave a smooth imprint. Do not overcook or overstir at this point, or the dough will fail to puff. Transfer the dough to a large bowl or the bowl of a stand mixer and let cool for 5 minutes, stirring occasionally with a spoon or with the paddle attachment.
    4. Add one at a time, beating vigorously after each addition with a wooden spoon, or on low speed with a mixer: 4 large eggs, at room temperature
    5. Make sure that the paste is smooth each time before adding the next egg. Continue to beat until the dough is smooth and shiny. The proper consistency has been reached when a small quantity of the dough will stand erect if scooped up on the end of a spoon. The paste can be covered and refrigerated for up to 4 hours; you do not need to bring the paste to room temperature before shaping.
  • ½ cup finely grated Parmesan (2 ounces)
  • (Up to 2 tablespoons fresh thyme leaves or minced chives)
  • (½ teaspoon black pepper)
  • 1 tablespoon butter
  • ½ cup finely grated Parmesan (2 ounces)
  • Any tomato sauce
  • Grated Parmesan

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 Choux Paste
  • ½ cup finely grated Parmesan (2 ounces)
  • (Up to 2 tablespoons fresh thyme leaves or minced chives)
  • (½ teaspoon black pepper)
  • 1 tablespoon butter
  • ½ cup finely grated Parmesan (2 ounces)
  • Any tomato sauce
  • Grated Parmesan

Let's Cook

  1. Step 1.

    Prepare, omitting the sugar: Choux Paste

  2. Step 2.

    Stir in: ½ cup finely grated Parmesan (2 ounces); (Up to 2 tablespoons fresh thyme leaves or minced chives); (½ teaspoon black pepper)

  3. Step 3.

    Bring a large pot of water to a boil. Transfer the dough to a zip-top bag or a pastry bag. Cut a hole in one corner of the bag or pastry bag (there is no need to use a tip if using a pastry bag) about 1 inch wide. Holding the bag over the pot, gently squeeze it. When about 1 inch of dough is extruded, use a sharp knife or scissors to cut it off, letting it fall into the water. Repeat until about 15 or so dumplings are in the boiling water. When the gnocchi float, allow them to cook 2 minutes more, then transfer with a slotted spoon to a plate or baking sheet. Cook the remaining dough in the same way.

  4. Step 4.

    Melt in a large skillet, preferably nonstick, over medium heat: 1 tablespoon butter

  5. Step 5.

    Add half the gnocchi and sauté, stirring occasionally, until lightly browned. Transfer to a serving dish and repeat with remaining gnocchi and more butter. Top with: ½ cup finely grated Parmesan (2 ounces)

  6. Step 6.

    Alternatively, the gnocchi may be layered in a dish with: Any tomato sauce

  7. Step 7.

    and sprinkled with: Grated Parmesan

  8. Step 8.

    Bake at 375°F until warmed through and the cheese is melted, about 20 minutes.

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