Best 2 Gnocchi Parisienne Recipes

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Gnocchi Parisienne, also known as Parisian gnocchi or potato dumplings, is a classic French dish that combines the delicate flavors of mashed potatoes, butter, eggs, and cheese. These bite-sized dumplings are typically served as a side dish or as part of a main course, offering a delightful combination of textures and flavors.

This article presents a collection of carefully curated recipes that explore different variations of Gnocchi Parisienne. From the traditional recipe to creative twists that incorporate unique ingredients and cooking techniques, these recipes cater to diverse culinary preferences and skill levels. Whether you're a seasoned chef or a home cook looking to expand your culinary repertoire, you'll find inspiration and guidance in this comprehensive guide to Gnocchi Parisienne.

Let's cook with our recipes!

GNOCCHI PARISIENNE



Gnocchi Parisienne image

A variation of a recipe from Jacques Pepin. Both French and Italian! NOTE: you can use prepared gnocchi if you prefer.

Provided by Charmie777

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

4 tablespoons unsalted butter (1/2 stick)
1 cup milk
1 cup all-purpose flour
3 large eggs
1/2 teaspoon salt
3 tablespoons grated parmesan cheese
1/8 teaspoon grated nutmeg
3 tablespoons unsalted butter, melted
3 tablespoons virgin olive oil
1/3 cup grated parmesan cheese, plus a few Parmesan shavings for garnish
1/2 cup shredded basil
1 tomatoes, diced

Steps:

  • In a small, heavy saucepan, melt the butter in the milk and bring to a boil.
  • Remove the pan from the heat. Add the flour all at once, mixing it in quickly with a sturdy wooden spoon.
  • Return the pan to low heat and keep stirring; the mixture will form a solid mass. Continue cooking for about 1 minute to dry it somewhat.
  • Transfer the dough to the bowl of a food processor and process for 4 to 5 seconds.
  • Add the eggs, salt, 3 tablespoons Parmesan cheese and nutmeg, then process for 15 to 20 seconds, until very smooth.
  • Heat about 3 -inches of water in a large saucepan, but do not bring to a boil. If the dumplings boil, they will cook too fast, expand and eventually deflate. They should poach without expanding, since they will expand later when reheated on top of the stove or in the oven.
  • Using 1 1/2 to 2 teaspoons of dough per dumpling, scoop up the dough with a tablespoon, then push it with your index finger into the water in the saucepan; release the dough close to the water so it does not splash.
  • Repeat, scooping and releasing the gnocchi as quickly as possible until all the dough is used up.
  • Alternatively, fit a pastry bag with a 1-inch plain tip and fill the bag with the gnocchi dough. Rest the tip on the edge of the saucepan, press the dough out, and cut it off at the tip with a paring knife as the dough emerges, making small gnocchi, each approximately 1 1/2 -inches long.
  • Or, you can use prepared gnocchi!
  • Poach the gnocchi in water for approximately 3 minutes. They will rise to the surface when they are cooked sufficiently.
  • Using a slotted spoon, lift the gnocchi carefully from the water and place them in a bowl of ice water to cool. They will sink to the bottom of the bowl when cool.
  • Drain and use right away, or refrigerate for later use.
  • At serving time, drop the gnocchi into a saucepan containing about 3 -inches of boiling water. Cook at a very gentle boil for 6 to 8 minutes, depending on size.
  • Meanwhile, stir the melted butter and olive oil together in a small bowl.
  • When the gnocchi are cooked inside and lightly puffed, transfer them with a slotted spoon to a warm platter.
  • Toss lightly with the butter and oil, and sprinkle with the 1/3 cup grated cheese.
  • Alternatively, preheat the oven to 375°. Arrange the cold gnocchi in one layer in one large or two smaller gratin dishes. Pour on the butter and oil, and top with the grated cheese. Bake for 20 to 25 minutes, until puffed and lightly browned.
  • Sprinkle with the basil, tomatoes and cheese shavings, and serve.

GNOCCHI PARISIENNE



GNOCCHI PARISIENNE image

Categories     Pasta     Side

Yield 4 people

Number Of Ingredients 7

1 cup water
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
3 tablespoons unsalted butter, cut into tablespoons
1 cup all-purpose flour
3 large eggs
1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, Gruyère or Asiago cheese

Steps:

  • In a small saucepan, combine the water, salt and nutmeg with 2 tablespoons of the butter and bring to a boil over high heat. As soon as the water boils, add the flour all at once and beat the dough with a wooden spoon until it is thick and comes away from the side of the pan. Cook, stirring to dry out the dough, about 30 seconds. Transfer the dough to a medium bowl and let cool slightly, about 5 minutes. Beat 1 egg into the dough until incorporated. Beat in 1/4 cup of the cheese and another egg until blended, then beat in the last egg until the dough is very smooth. Preheat the oven to 350°. Bring a large pot of salted water to a boil. Set a bowl of ice water near the stove. With a large spatula, transfer the dough to a resealable plastic bag, pressing it into one corner. Cut off the tip of the bag; the opening should be about 1/2 inch long. Reduce the heat to maintain a gentle simmer. Carefully hold the bag over the water and press out the dough, using a small sharp knife to cut it into 1 1/2-inch lengths before it drops into the pot (see Note). Simmer the gnocchi for 3 minutes. With a slotted spoon, transfer the gnocchi to the ice water bath to stop the cooking. Transfer the gnocchi to paper towels and pat dry. Grease a 9-by-12-inch baking dish with the remaining 1 tablespoon of butter. Arrange the gnocchi in the dish and sprinkle with the remaining 2 tablespoons of cheese. Bake until puffed, about 25 minutes. Preheat the broiler. Broil the gnocchi 6 inches from the heat for 1 to 2 minutes, or until browned. Serve right away. MAKE AHEAD The gnocchi can be prepared through Step 4 and refrigerated overnight before baking and broiling. NOTES The gnocchi dough can also be shaped with 2 teaspoons

Tips:

  • Use the right potatoes: Yukon Gold or Russet potatoes are best for making gnocchi Parisienne because they have a high starch content, which makes them fluffy and light.
  • Cook the potatoes properly: The potatoes should be boiled until they are tender but still firm enough to hold their shape.
  • Rice the potatoes while they are still hot: This will help to make them smooth and prevent them from sticking together.
  • Use a potato ricer to get the best results: A potato ricer will help to create smooth, evenly sized gnocchi Parisienne.
  • Don't overwork the dough: Overworking the dough will make the gnocchi tough.
  • Use a light touch when shaping the gnocchi: Be gentle with the dough so that the gnocchi are light and fluffy.
  • Cook the gnocchi in simmering water: Don't boil the gnocchi, as this will make them tough.
  • Serve the gnocchi immediately: Gnocchi Parisienne are best served fresh, so don't let them sit around for too long before serving.

Conclusion:

Gnocchi Parisienne are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect gnocchi Parisienne every time.

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