Now, I’m sure you have all had gnocchi. But the question is, have you had Parisienne gnocchi? I bet you haven’t! Parisienne gnocchi is actually very different from the regular ol’ Italian gnocchi that we’re all familiar with.
Parisienne gnocchi is not chewy like Italian gnocchi. It is light and airy. Why? Because the dough is made from a choux pastry dough and not from a pasta type dough.
I much prefer these gnocchi to the Italian gnocchi. Hands down. The first time I had them was with a friend… we were at a French restaurant and she ordered them for me. She had spent several years in France and obviously knew about them. She would order things for me at the restaurant – this one was a big hit!
The next time I had them as at Bouchon Bistro in Las Vegas. I knew I couldn’t go back to Vegas every time I had a hankering so instead I learned how to make them! (Although, there is a Bouchon Bistro in Yountville… much closer!)
Makes 8 servings – printable recipe here
- 1 1/2 cups water
- 12 tbsp unsalted butter
- 1 tbsp plus 1 tsp kosher salt
- 2 cups all-purpose flour, sifted
- 2 tbsp Dijon mustard
- 1 tbsp chopped chervil (French parsley)
- 1 tbsp chopped chives
- 1 tbsp chopped parsley
- 1 tbsp chopped tarragon
- 1 cup shredded Gruyere
- 5 to 6 large eggs
- seasonal vegetables to sauté – I used mini peppers and mushrooms this time.
- Combine water, butter, and 1 tsp salt into medium saucepan and bring to a simmer.
- Reduce the heat to medium, then add all of the flour at once (be careful, it might bubble at you). Then, stirring rapidly, mix until the dough pulls way from the sides of the pan and the bottom of the pan is clean. The dough should be glossy and smooth. You know you are done when steam comes from the dough.
- Now transfer the dough to the mixer bowl, with the paddle attachment. Add the mustard, herbs, and 1 tbsp of salt. Mix for a few seconds to distribute ingredients evenly. Then add the cheese.
- Now, with the mixer on a low speed, add 3 eggs, one at a time, beating until each egg is completely incorporated before adding the next one. Then increase the speed to medium and add another 2 eggs, each one at a time. Now lift, the dough up onto a rubber spatula and let it run off. If it doesn’t move at all or is too dry, beat in the extra egg.
- Place the dough into a large pastry bag fitted with 5/8-inch tip and let it rest at room temperature for 30 minutes.
- Bring a large pot of lightly salted water to a simmer, not a boil. Line a baking sheet with parchment paper and paper towels.
- Pipe the gnocchi into the pot – squeeze the bag, then with a small knife cut off 1 inch lengths of dough and let it drop into the pot. Once the gnocchi float to the top, let them sit for another 1-2 minutes the remove them with a skimmer and place on the paper towel baking sheet.
- Place the gnocchi on the parchment paper lined baking sheet and place in the refrigerator for 30 minutes or up to 1 day. Or you can freeze them.
- Now, to serve them you sauté them and serve with seasonal vegetables.
- In a large pan, heat up some EVOO. For this time, I sautéed some mini peppers and mushrooms – as that is what I had on hand. You can serve them with any seasonal vegetable though!
- Then, add the gnocchi and let them sauté in the pan too. You want them to get a little brown and crispy on one side. Serve hot.
Adopted from epicurious
|piping the choux|
Poaching the gnocchi… It is helpful if someone can hold the piping bag and another person cuts the dough.
The gnocchi are resting…
Here they are sautéing in the pan with fresh mini peppers and mushrooms.
Notice the gnocchi are browned on one side- that makes them extra tasty! They get a little crunch!
I encourage you to try this recipe – what’s nice is that you can freeze the gnocchi and save them for later. If you want to freeze them, put them in an airtight freezer bag. Then, on the day you want to use them let them thaw for several hours. Then you can sauté them once they are warmed.
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