Best 5 Parisian Gnocchi Recipes

PARISIAN GNOCCHI RECIPE

Steps:

• Bring water, butter, and salt to a boil in a medium saucepan over high heat. Add flour all at once and stir with a wooden spoon until a smooth dough forms. Reduce heat to medium-low and continue to stir, beating dough forcefully and rapidly to prevent it from sticking to the pot. Continue cooking until dough pulls away from sides of pot leaving a thin layer and steams slightly.
• To Finish with Stand Mixer: Transfer hot dough to the bowl of a stand mixer fitted with a paddle attachment. Add mustard and cheese and beat on medium-low speed. Add eggs one at a time, allowing dough to fully incorporate egg before adding the next one. When final egg has been added, add herbs and beat to combine. Transfer mixture to a gallon-sized zipper-lock bag or a pastry bag fitted with a 1/2-inch tip. Proceed to Step 4.
• To Finish by Hand: Remove pot from heat. Add mustard and cheese and beat with wooden spoon until homogenous. Add eggs one at a time, beating vigorously with each addition to prevent eggs from curdling and allowing dough to fully incorporate egg before adding the next one. When final egg has been added, add herbs and beat to combine. Transfer mixture to a gallon-sized zipper-lock bag or a pastry bag fitted with a 1/2-inch tip.
• Let mixture rest 15 to 25 minutes at room temperature. Meanwhile, bring a large pot of salted water to a simmer and have a rimmed baking sheet. If using a zipper-lock bag, cut off a 1/2-inch opening in one corner. Holding the bag over the boiling water, squeeze the mixture out of the bag, cutting it off with a paring knife into 1-inch lengths and letting them fall directly into the simmering water. Continue cutting off as many as you can in one minute, then stop.
• When all gnocchi have floated to the top, continue cooking until gnocchi are fully cooked to the center, about 3 minutes longer. Lift gnocchi with a fine mesh strainer or a metal spider and transfer to rimmed baking sheet. Drizzle with a little bit of olive oil and toss to coat. Repeat with remaining dough. Cooled gnocchi can be refrigerated until ready to continue cooking in either the Parisian Gnocchi with Roasted Cherry Tomatoes, Corn, and Zucchini , or in the Parisian Gnocchi Soufflé .

PARISIENNE GNOCCHI WITH BACON AND TARRAGON

Steps:

• Place oil and diced bacon in a 2-quart heavy-bottomed saucepan. Place pan over medium heat and cook, stirring occasionally, until fat is rendered and bacon is crispy. Set aside.
• Bring 4 quarts water to a simmer in a stockpot and line a sheet tray with parchment paper.
• Combine salt, 1 1/2 cups water and 12 tablespoons butter in a 2-quart saucepan and bring to a boil. Add flour all at once and stir constantly, making sure to not let the mixture stick to the bottom of the pan. Stir until a dough ball forms. Transfer dough to the bowl of a stand mixer fitted with the paddle attachment. With the motor running on low, add Gruyere, Dijon mustard and tarragon and mix until well incorporated. With motor still running, add eggs one at a time, making sure each egg is incorporated before adding another. Transfer dough to a medium pastry bag fitted with a large metal tip.
• Slowly pipe dough into boiling water, using a paring knife to slice off into 3/4-inch pieces. (Work in batches.) When gnocchi float, transfer to lined sheet tray and chill until cold.
• Heat 2 tablespoons butter in a saute pan until hot and bubbly. Add gnocchi to pan and saute until browned. Add cooked, cubed bacon and stir.

PARISIAN GNOCCHI

Steps:

• 1. To make the pâte à choux, heat the water, butter, and 1/2 teaspoon of salt in a saucepan over medium heat just until the butter is melted. Dump in all the flour at once and stir the mixture briskly for about 2 minutes, until the dough forms a smooth ball. Remove from the heat and scrape the dough into the bowl of a stand mixer fitted with the paddle attachment. (If you don't have a stand mixer, simply leave it in the bowl.) Let the dough sit for 3 minutes, stirring it every so often to release some of the heat.
• 2. With the mixer on medium-high speed, add the eggs one at a time, making sure each one is fully incorporated before adding the next. Add the dry mustard and beat until the dough is completely smooth. Cover the bowl with a kitchen towel and set aside.
• 3. To make the mornay sauce, melt the butter in the saucepan over medium heat. Add the flour and cook, letting the mixture bubble, stirring constantly for 2 minutes, until the paste is thickened. (Don't let it brown.) Gradually whisk in the milk, beginning slowly and stirring constantly to avoid lumps.
• 4. Decrease the heat to low and cook the mornay for 6 minutes, stirring frequently, or until the sauce is about as thick as a milkshake. Remove from heat and add the salt, cayenne, and 1/2 cup (40g) of the Swiss-style grated cheese; stir until the cheese is melted.
• 5. Butter a shallow 2 1/2- to 3-quart (2.5 to 3l) baking dish. (A wide dish is preferable to a deep one for browning the cheese topping.) Sprinkle half of the Parmesan over the bottom and sides. Spread 1 cup (250ml) of the mornay sauce over the bottom of the baking dish.
• 6. Line a large dinner plate with a few layers of paper towels. Bring a pot of salted water to a low boil. Either using two soupspoons-one to scoop up some of the dough and the other to scrape it into the boiling water-or a spring-loaded ice cream scoop filled partially full, scoop a round of the dough-about 1 generous tablespoon each-and drop it into the water. (The ice cream scoop was a little newfangled for Paule, although she did agree-reluctantly-that it was more expedient and made nicer gnocchi.) Working in batches, poach 8 to 10 gnocchi at a time. Let them poach for 2 minutes, then retrieve them from the water and drain them on the paper towels. (They won't be fully cooked inside.) Repeat, poaching the rest of the gnocchi the same way.
• 7. Preheat the oven to 350ºF (180ºC) with the oven rack in the top third of the oven.
• 8. Once the gnocchi are parcooked, place them in a single layer on top of the mornay in the baking dish, and then spoon the rest of the mornay over the gnocchi in a fairly even layer. Sprinkle the remaining 1 1/4 cups (100g) of Swiss-style cheese over the top, along with the remaining Parmesan. Put the baking dish on a foil-covered baking sheet and bake for 15 minutes. Increase the oven temperature to 400ºF (200ºC) and bake for another 15 to 20 minutes, until the cheese on top is well browned. Let cool a few minutes, and then serve in the baking dish, family style.

PARISIAN GNOCCHI (CHEF JACQUES PéPIN)

Steps:

• In small saucepan, combine water, salt and nutmeg with 2 tablespoons butter. Bring to boil over high heat. Add flour all at once and beat dough with wooden spoon until thick and comes away from sides of pan. Cook, stirring to dry out dough, about 30 seconds. Transfer dough to medium bowl. Cool 5 minutes.
• Bring large pot of salted water to boil over high heat. Set bowl of ice water near stove.
• Beat 1 egg into dough until incorporated. Beat in 1/4 cup cheese and another egg until blended. Beat in last egg until dough is smooth and shiny. With spatula, transfer dough to large resealable plastic bag, pressing it into one corner. Cut tip off bag to create opening 1/2-inch long.
• Reduce boiling water to gentle simmer. Hold bag over water with one hand and squeeze out dough, using small sharp knife to cut it into 1-1/2-inch lengths; let drop into water. Simmer gnocchi 3 minutes. With slotted spoon, transfer to ice water. Transfer to paper towels and pat dry.
• Grease 13- by 9-inch baking dish with remaining 1 tablespoon butter. Scatter gnocchi in dish; sprinkle with remaining 2 tablespoons cheese. Bake in preheated 350F oven until puffed, about 25 minutes. Preheat broiler. Broil gnocchi 6 inches from heat until browned, 1 to 2 minutes. Serve immediately.
• Makes 4 servings.

HERB GNOCCHI

Steps:

• Set up a heavy-duty mixer with the paddle attachment. Have all the ingredients ready before you begin cooking.
• Combine the water, butter, and the 1 teaspoon salt in a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium, add the flour all at once, and stir rapidly with a stiff heatproof or wooden spoon until the dough pulls away from the sides of the pan and the bottom of the pan is clean, with no dough sticking to it. The dough should be glossy and smooth but still moist.
• Enough moisture must evaporate from the dough to allow it to absorb more fat when the eggs are added: Continue to stir for about 5 minutes, adjusting the heat as necessary to prevent the dough from coloring. A thin coating will form on the bottom and sides of the pan. When enough moisture has evaporated, steam will rise from the dough and the aroma of cooked flour will be noticeable. Immediately transfer the dough to the mixer bowl. Add the mustard, herbs, and the 1 tablespoon salt. Mix for a few seconds to incorporate the ingredients and release some of the heat, then add the cheese. With the mixer on the lowest speed, add 3 eggs, one at a time, beating until each egg is completely incorporated before adding the next one. Increase the speed to medium and add another 2 eggs, one at a time, mixing well after each one. Turn off the machine. Lift some of the dough on a rubber spatula, then turn the spatula to let it run off: It should move down the spatula very slowly; if it doesn't move at all or is very dry and just falls off in a clump, beat in the additional egg.
• Place the dough in a large pastry bag fitted with a 5/8-inch plain tip and let it rest for about 30 minutes at room temperature. (If you have only a small pastry bag, fill it with half the dough two times.) Bring a large pot of lightly salted water to a simmer. Line a baking sheet with paper towels. Line a second baking sheet with parchment paper.
• Because this recipe makes such a large quantity of gnocchi, your arm may get tired: An easy way to pipe the gnocchi is to place a large inverted pot, canister, or other container that is slightly higher than the pot on the right side of the pot (left side if you are left-handed) and set the filled pastry bag on it so that the tip extends over the side and the container serves as a resting place for the bag. Twist the end of the pastry bag to push the dough into the tip. (From time to time, as the bag empties, you will need to twist the end again.) As you squeeze the back of the bag with your right hand, hold a small knife in your left hand and cut off 1-inch lengths of dough, allowing the gnocchi to drop into the pot. Pipe about 24 gnocchi per batch. First, the gnocchi will sink in the pot. Keep the water temperature hot, but do not boil. Once the gnocchi float to the top, poach them for another 1 to 2 minutes, then remove them with a slotted spoon or skimmer and drain on the paper towel-lined baking sheet. Taste one to test the timing; it may still seem slightly undercooked in the center, but it will be cooked again. Repeat with the remaining dough.
• When all the gnocchi have drained, place them in a single layer on the parchment-lined baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes, or up to a day. Or, for longer storage, place the baking sheet in the freezer. Once the gnocchi have frozen solid, remove them from the baking sheet and place in a freezer bag in the freezer. Before using frozen gnocchi, spread them in a single layer on a baking sheet and defrost in the refrigerator for several hours.