Gnocchis à la Parisienne
These light and airy Parisian gnocchis are made from a choux pastry base, piped and poached, then finished with a rich Gruyère cheese sauce. They offer a delicate texture and savory flavor, perfect as a comforting main course.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 545 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
gnocchi
- 240 mlwater
- 60 gunsalted butter, cut into cubes
- 0.5 tspsalt
- 120 gall-purpose flour
- 3 pcslarge egg
cheese sauce
- 240 mlwhole milk
- 120 mlheavy cream
- 100 ggruyère cheese, grated
- 0.25 tspnutmeg, freshly grated
- 0.25 tspblack pepper, freshly ground
baking
- 15 gunsalted butter
Equipment
slotted spoon · scissors · large bowl · saucepan · wooden spoon · knife · baking dish · stand mixer · piping bag
The method
Step by step
- 1
Preheat your oven to 200°C (400°F).
About 5 min
- 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.
About 3 min
- 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.
About 2 min
Cook’s note: Mixing quickly prevents lumps.
- 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.
About 2 min
- 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.
About 3 min
Cook’s note: Cooling prevents the eggs from scrambling.
- 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.
About 5 min
Cook’s note: Using a stand mixer with a paddle attachment makes this step easier.
- 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.
About 3 min
- 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.
About 5 min
Cook’s note: The gnocchi will float to the surface when cooked.
- 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.
About 2 min
- 10
For the cheese sauce, combine the milk and cream in a small saucepan and heat over medium heat until just simmering.
About 3 min
- 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.
About 2 min
- 12
Pour the cheese sauce over the gnocchi in the baking dish. Dot with small pieces of the remaining butter.
About 1 min
- 13
Bake in the preheated oven for 10-15 minutes, or until the sauce is bubbly and lightly browned on top.
About 15 min
Per serving
Nutrition
- Calories
- 544.8kcal
- Protein
- 18.1g
- Carbs
- 27.2g
- Fat
- 40.8g
- Fibre
- 0.9g
- Sugar
- 4.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover gnocchi in an airtight container in the refrigerator.
Reheat gently in the oven or microwave until warmed through.
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