Gnocchi Parisienne

From a Jacques Pepin recipe

Traditional gnocchi is a potato/flour based dumpling that is a staple in Italian cuisine. Jacques Pepin imparts a "French" twist by eliminating the potato and turning it into a traditional "pâte a choux" dough, which is the base dough for "profiteroles" or "creme puffs". The result is a lighter, more delicate gnocchi.

Dec 17, 2014 - updated July 2023
  • 1 cup milk
  • 1 tsp salt
  • 1/4 tsp grated nutmeg
  • 3 TBS unsalted butter
  • 1 cup flour
  • 3 lg eggs
  • 1/4 cup grated Parmigiano or Gruyere Cheese

Put milk, salt, nutmeg and 2 tbs butter in pan and bring to a boil over med high heat.. When the milk just starts to boil add the flour all at once and stir with a wooden spoon: it will immediately absorb the water and turn into a big "dough-ball". Reduced heat to med.
Keep stirring until the mixture forms a smooth mass that separates easily from the sides of the saucepan. Then cook and stir for about 30 seconds to a minute more to dry the mixture further.

Transfer dough to large bowl and allow to cool for 10 minutes.

Using an electric mixture or beating by hand, add the eggs, cheese and nutmeg and continue mixing for about 15 seconds until the dough forms a solid mass
Continue to stir vigorously and add the 2nd egg, stir some more, then the 3rd egg. Continue stirring to get a smooth consistency.

Preheat oven to 350 degrees. Bring a large pot of salted water to a boil, then reduce the heat to bring it just below a boil.
Set a 2nd large bowl nearby with iced water.
Transfer the dough to a LARGE FREEZER BAGGIE..force all the mixture to one end, and snip off a corner at that end abt 1/2 inch long,

Maintaining a gentle simmer, carefully hold the bag over the pot and squeeze out and using a sharp knife, cut at about 1 1/2 inches and let drop into the water until the pan is somewhat full, but not crowded. They will rise to the surface when they are done at which you let them simmer until 3 minutes has passed since you dropped them in..
Lift the gnocchi (they will not be completely cooked inside) with a slotted spoon, and place them in a bowl of iced water to cool. Do this in batches Drain and use them right away, or refrigerate for later use.

Transfer the gnocchi to a paper towel to dry.

FINAL PREPARATION (simple cheese sauce):

Grease a 9x12 inch casserole with the remaining 1 tbs of butter
Then sprinkle the remaining 2 TBS cheese over the top and bake until puffed - about 25 minutes.
Preheat the broiler and broil the top of the gnocchi until slightly brown (just a few minutes) and serve immediately
Alternatively, you can add a heated tomato or cheese sauce (see below) just prior to placing under the broiler.

Garnish with fresh basil

FINAL PREPARATION (a more complex cheese sauce):

  • 3/4 cupmilk
  • 1 tsp dijon mustard
  • 2 tsp minced garlic
  • 2 TBS unsalted butter
  • 1/4 cup Gruyere Cheese
  • 1/4 cup Fontina Cheese
  • 1/3 cup parmigiano Cheese

After gnocchi is prepared:

Preheat oven to 350 degrees.
Coat a non-stick casserole dish with cooking spray.
Melt butter in saucepan...add garlic.
Whisk in milk and add dijon...cook until thickened: abt 4-5 minutes.
Combine by small handfulls the Fontina & Gruyere and add slowly to the pan, allowing each portion to melt before the next is added.
Season with S&P.
Arrange gnocchi in the prepared baking dish; pour sauce over top.
Bake until they puff and appear golden and bubbly...abt 25 minutes.
Let rest 5 minutes before serving.

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