Gnocchis à la Parisienne

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (400°F).

   Ca. 5 min.

2. 2

   In a medium saucepan, combine the water, butter, and salt for the gnocchi. Bring to a rolling boil over medium-high heat, ensuring the butter is fully melted.

   Ca. 3 min.

3. 3

   Remove the saucepan from the heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan.

   Ca. 2 min.

   Kokkens note: Mixing quickly prevents lumps.

4. 4

   Return the saucepan to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough. This is crucial for light gnocchi.

   Ca. 2 min.

5. 5

   Transfer the dough to a large bowl or the bowl of a stand mixer. Let it cool for a few minutes until it's warm but not hot to the touch.

   Ca. 3 min.

   Kokkens note: Cooling prevents the eggs from scrambling.

6. 6

   Add the eggs one at a time, incorporating each egg fully before adding the next. The dough will look curdled at first but will come back together to a smooth, pipeable consistency.

   Ca. 5 min.

   Kokkens note: Using a stand mixer with a paddle attachment makes this step easier.

7. 7

   Bring a large pot of salted water to a gentle simmer. Fill a piping bag fitted with a large round tip (or a ziplock bag with a corner snipped) with the gnocchi dough.

   Ca. 3 min.

8. 8

   Pipe 2-3 cm (1-inch) pieces of dough directly into the simmering water, using a knife or scissors to cut them off. Do not overcrowd the pot; cook in batches if necessary.

   Ca. 5 min.

   Kokkens note: The gnocchi will float to the surface when cooked.

9. 9

   Once the gnocchi float to the surface, let them cook for another 30 seconds to 1 minute, then remove them with a slotted spoon and transfer to a buttered baking dish.

   Ca. 2 min.

10. 10

    For the cheese sauce, combine the milk and cream in a small saucepan and heat over medium heat until just simmering.

    Ca. 3 min.

11. 11

    Remove from heat and stir in the grated Gruyère cheese, nutmeg, and black pepper until the cheese is completely melted and the sauce is smooth.

    Ca. 2 min.

12. 12

    Pour the cheese sauce over the gnocchi in the baking dish. Dot with small pieces of the remaining butter.

    Ca. 1 min.

13. 13

    Bake in the preheated oven for 10-15 minutes, or until the sauce is bubbly and lightly browned on top.

    Ca. 15 min.