Feel like a French chef right in your own kitchen with this delectable Parisian Gnocchi.
Gnocchi, those potato-based pillows that are so delicious tossed in tomato sauce or pesto, are a traditional Italian dish, almost more like a chewy dumpling than a pasta. But when the French get involved, those dumplings leave the potatoes behind, and the result is Parisian gnocchi, a cloud-like, savory dumpling that melts in your mouth.
And who knows if Italians would even consider Parisian gnocchi legitimate gnocchi, since there are no potatoes, semolina, ricotta, or any of the classic gnocchi ingredients to be found. Instead, the base dough for Parisian gnocchi is none other than France’s own iconic pâte à choux, the pastry dough that brings us cream puffs and profiteroles. But instead of adding sugar, the gnocchi dough is enriched with cheese, herbs, and Dijon mustard to create an intensely flavorful yet light, puffy dumpling that is simply divine.
Ooo la la! You’re going to feel like a professional French chef once you’ve made Parisian gnocchi because its success relies on mastering some techniques. None of them are difficult, but they are essential. Once you’ve added the flour to the boiling combo of water, butter, and salt, you’ll need to stir vigorously until the dough forms. The rest of the ingredients are added in stages, off the heat. The mustard and cheese, then the eggs one at a time, and finally the herbs, all of which give this dish its exceptional flavor. While Italian gnocchi are boiled, Parisian gnocchi are poached in simmering water. You’ll be squeezing the dough out of a pastry bag and snipping each individual piece into the pot. Get a rhythm going, and your gnocchi will be done in no time. The result? An incredibly fluffy and airy dumpling with a soft, creamy center that will lend itself beautifully to all kinds of sauces.
Perfect Parisian Gnocchi
The most important tip applies to nearly every step of this recipe. Incorporate each of the ingredients thoroughly. You’ll need to keep stirring after you’ve added the flour until the dough is smooth and satiny. The mustard and cheese must make their way throughout all of the dough, and the same is true for the herbs: each piece of gnocchi should have all of the flavors. And when you add the eggs, be sure each one is fully mixed into the dough before you add the next one. A smooth, pliable dough that can be easily piped out of the bag into the poaching water is the key to perfect Parisian gnocchi.
FAQs & Tips
How Do I Store Leftovers?
Once poached and cooled, Parisian gnocchi can be stored in an airtight container in the refrigerator for up to 3 days. To freeze Parisian gnocchi, chill the poached gnocchi in an ice bath. Next, drain them well on paper towels and then set them on a parchment-lined baking sheet. Place the baking sheet in the freezer. Once the gnocchi have frozen, you can transfer them to a freezer-safe bag, and they will keep for up to 3 months.
What Other Kinds Of Cheese Can Be Used In The Dough?
Parmesan is the most common cheese for Parisian gnocchi, but you can also add some grated Gruyère. Some cooks also like to add Emmentaler, a type of Swiss cheese.
What If I Don’t Have A Pastry Bag?
No problem! Take a large baggie, fill it with the gnocchi dough, and cut a small tip off the end. This will work perfectly as you squeeze and snip your gnocchi into the poaching water.
Serving Suggestions
One of the very best ways to serve Parisian gnocchi is as a companion to other classic French dishes, like Coq Au Vin or Beef Bourguignon. With their marvelously rich sauces, these dishes shine on top of a bed of gnocchi pillows that absorb all of the incredible flavors. For a delicious vegetarian meal, serve Parisian gnocchi as a side with Ratatouille. And for all three of these meals, always have some crusty bread with Homemade Boursin Cheese.
Often gnocchi, the Italian or Parisian varieties, are finished by quickly crisping them up in a hot pan with oil or butter. Something I love to do is the quick crisping in butter and then tossing the Parisian gnocchi in this Bread Dipping Oil (it’s not just for bread!); they are perfect alongside main dishes like Herbes De Provence Chicken or Pan-Seared Steak.
Parisian Gnocchi
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 teaspoon kosher salt
- 1 1/4 cups all-purpose flour
- 2 1/2 teaspoons Dijon mustard
- 1/2 cup freshly grated Parmesan cheese
- 3 large eggs
- 1 1/2 tablespoons chopped fresh parsley plus more for garnish
- 1 1/2 tablespoons finely sliced chives plus more for garnish
- Olive oil for coating
Instructions
- In a medium saucepan, bring water, butter, and salt to a boil over high heat.
- Add all the flour at once, stirring vigorously with a wooden spoon until a smooth dough forms.
- Reduce heat to medium-low and continue to stir, cooking until the dough pulls away from the sides of the pot and forms a thin film at the bottom.
- Remove from heat. Stir in mustard and Parmesan cheese until well combined. Add eggs one at a time, fully incorporating each before adding the next. Stir in parsley and chives.
- Transfer the dough to a pastry bag with a 1/2-inch tip. Bring a large pot of salted water to a simmer. Pipe the dough into the simmering water, cutting into 1-inch pieces.
- Cook until gnocchi float to the surface, then continue to cook for about 2-3 minutes more.
- Remove gnocchi with a slotted spoon, transfer to a baking sheet, and drizzle with olive oil. Toss to coat and serve hot, sprinkled with additional herbs.
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