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Gnocchi Parisienne

Source of Recipe

Jacques Pépin in Food & Wine Magazine March 2007


Recipe Introduction

These gnocchi make a delicious and very easy to make side dish. These are not hard to make like traditional gnocchi. You can serve them as is or add a sauce of some kind. These reheated very well! UPDATE: I made these again recently and piped them out through a large star decorating tip. They were very pretty. Also make sure that you don't crowd them in the baking dish.

List of Ingredients

1 c. water
1 t. salt
1/4 t. freshly grated nutmeg
3 T. sweet butter, cut into tablespoons
1 c. AP flour
3 large eggs
1/4 c. + 2 T. freshly grated Parmigiano-Reggiano, Gruyère or Asiago cheese



Recipe

In a small saucepan, combine the water, salt and nutmeg with 2 T. 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 c. of the cheese and another egg until blended, and then beat in the last egg until the dough is very smooth.

Preheat the oven to 350 degrees. 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" 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” lengths before dropping it into the pot [I found it a lot easier to get some help – I had Mike cut this lengths with scissors while I squeezed the bag.] 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 9x12” baking dish with the remaining 1 T. of butter. Arrange the gnocchi in the dish and sprinkle with the remaining 2 T. of cheese. Bake until puffed, about 25 minutes. Preheat the broiler. Broil the gnocchi 6 inches from the heat for 1 – 2 minutes or until browned. Serve right away.

NOTE: The gnocchi can be prepared through the simmering process and refrigerated overnight before baking and broiling.

Serves 4.