Parisian-style Gnocchi

Name: Parisian-style Gnocchi
Yield: 4 servings
Cuisine: french-italian
Ingredients: 310 ml whole milk; 150 g eggs; 120 g type 00 flour; 50 g Parmigiano Reggiano cheese; 50 g butter; to taste nutmeg; to taste fine salt; 375 ml whole milk; 100 g Gruyere cheese; 100 g Parmigiano Reggiano cheese; 50 g butter; 30 g type 00 flour; to taste fine salt; to taste black pepper; 80 g Parmigiano Reggiano cheese; 50 g butter

Delicate choux pastry gnocchi enriched with three cheeses, poached then baked in creamy béchamel until golden. A sophisticated French-Italian hybrid that's lighter than potato gnocchi.

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Mémé Claudette's Tips

Parisian-style gnocchi in Italy are soft cheese-enriched choux dumplings, poached then baked in béchamel with nutmeg and Parmigiano until golden and bubbling.

Use finely grated Parmigiano Reggiano (or Grana Padano) directly in the choux dough as well as on top to align with Italian practice and increase depth of flavor.
Cook the milk, butter and flour panade thoroughly over low heat until it forms a ball and leaves a thin film on the pan before adding eggs, ensuring gnocchi that hold well when poached.

Avoid

⚠
Using potatoes or ricotta instead of pâte à choux, turning it into another type of gnocchi.
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Serving the gnocchi only boiled with a pan sauce, without oven baking and gratin, which Italians would view as a different French bistro-style dish.

Ingredients

0/16 gathered

Serves 4

1 cups whole milk

5 oz eggs

4 oz type 00 flour

2 oz Parmigiano Reggiano cheese

2 oz butter

nutmeg

fine salt

2 cups whole milk

4 oz Gruyere cheese

4 oz Parmigiano Reggiano cheese

2 oz butter

1 oz type 00 flour

fine salt

black pepper

3 oz Parmigiano Reggiano cheese

2 oz butter

Preparation

0/9 steps

Heat 310ml milk and 50g butter in a saucepan over medium heat. When simmering, add 120g flour all at once, stirring vigorously

Stir constantly for 2-3 minutes until the dough pulls cleanly from the sides. Remove from heat and immediately stir in 50g grated Parmigiano

Transfer hot dough to stand mixer with paddle. Beat on medium, adding eggs one at a time (about 50g each), waiting 30 seconds between additions. Add nutmeg and salt

Transfer warm dough to piping bag fitted with 16mm plain nozzle. Refrigerate for 15-20 minutes until cool but still pipeable

For béchamel: melt 50g butter, whisk in 30g flour, cook 2 minutes. Gradually add 375ml milk in a thin stream, whisking constantly

Once thickened (coats spoon), remove from heat. Stir in 100g each grated Gruyere and Parmigiano, season with salt and pepper

Bring large pot of salted water to gentle boil. Hold piping bag over water, squeeze out 3cm lengths, cutting with knife directly into water. Cook 2-3 minutes until they float

In individual 18cm round or 20x14cm rectangular baking dishes, spread 2 tbsp sauce, arrange gnocchi in single layer, top with 2 more tbsp sauce

Sprinkle with 80g grated Parmigiano total, dot with 50g butter. Grill on top oven shelf at 464°F for 10 minutes until golden and bubbling