Follow by Email:
Like us on facebook


Wednesday, April 20, 2011

Gnocchi Parisienne



From the kitchen of One Perfect Bite...The adventurous swim uncharted waters and gasp thin air in search of something most can't see or understand. Why? There is, of course, the joy of discovery, but as important, is completion of the challenge, an effort so intense it holds a promise that just might free these wandering souls and allow them to rest and age with grace. We who love to cook and eat are explorers of a different sort, but we, too, seek out the new and different and love the challenge that demanding palates present to us. I recently made a dish that could be served with rice or pasta. The problem was I wanted neither and had a taste for something new. I happened on Jacques Pepin's recipe for gnocchi Parisienne and decided to give it a try. Italian gnocchi are small dumplings usually made with potato or ricotta cheese. In Italy the word gnocchi means lump and that pretty well describes their appearance. The French version of gnocchi is less grainy and is made from pâte à choux, the same dough that is used to make eclairs and cream puffs. While this is at best a judgment call, I've found French version of gnocchi to be lighter than its Italian counterpart. It is also easier to make. Once made, the choux paste is shaped using a pastry bag or two spoons. The pieces are dropped into gently simmering water and cooked until they rise to the surface of the water. If they are to be baked, the gnocchi are immediately plunged ice water. If they are to be sauced or warmed in brown butter, they should be cooked for two minutes longer, then tested to make sure the center is no longer doughy before dropping them in ice water to stop the cooking. I am using the simplest of the French techniques to make my gnocchi. Most recipes bake them in a Mornay sauce. While I pull out all stops when we have guests, that is too caloric for a family meal, so I simply sprinkle them with cheese and bake them off. These are delicious when served right from the oven. While I make sauce available, I serve them plain. Once you've tasted them, you'll see why. I really hope you'll give them a try. I promise you won't be sorry. The gnocchi in the photograph above have been magnified and appear much larger than they actually are. Here's the recipe.

Gnocchi Parisienne...from the kitchen of One Perfect Bite courtesy of Jacques Pepin and Food and Wine Magazine

Ingredients:

1 cup water
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
3 tablespoons unsalted butter, cut into tablespoons
1 cup all-purpose flour
3 large eggs
1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, Gruyère or Asiago cheese

Directions:

1) Combine water, salt and nutmeg with 2 tablespoons of the butter in a small saucepan and bring to a boil over high heat. As soon as water boils, add flour all at once and beat dough with a wooden spoon until it is thick and comes away from sides of pan. Cook, stirring to dry out dough, about 30 seconds. Transfer dough to a medium bowl and let cool slightly, about 5 minutes.
2) Beat 1 egg into dough until incorporated. Beat in 1/4 cup of cheese and another egg until blended, then beat in last egg until dough is very smooth.
3) Preheat oven to 350 degrees F. Bring a large pot of salted water to a boil. Set a bowl of ice water near 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 inch long.
4) Reduce heat to maintain a gentle simmer. Carefully hold bag over the water and press out dough, using a small sharp knife or scissors to cut it into 1-1/2-inch lengths before it drops into pot (see Note). Simmer the gnocchi until it rises to top of water, about 3 minutes. With a slotted spoon, transfer gnocchi to ice water bath to stop cooking. Transfer the gnocchi to paper towels and pat dry.
5) Grease a 8 x 11-inch baking dish with the remaining 1 tablespoon of butter. Arrange gnocchi in dish and sprinkle with remaining 2 tablespoons of cheese. Bake until puffed, about 25 minutes. Preheat broiler. Broil gnocchi 6 inches from the heat for 1 to 2 minutes, or until browned. Serve immediately. Yield: 4 servings.

Cook's Notes: The gnocchi dough can also be shaped with 2 teaspoons and wet hands. The dough can be prepared through Step 4 and refrigerated overnight before baking and broiling. It can also be frozen for 4 to 6 weeks.






One Year Ago Today: Salmon Soup with Tomato and Dill














Two Years Ago Today: Cold Lime Souffle








You might also enjoy these recipes:
Gnocchi Poutine with Short Rib Ragu - Closet Cooking
Restaurant Dish: Ricotta Gnocchi - Simply Life
Sauteed Potato Gnocchi with Three Sauces - Big Black Dog
Homemade Gnocchi - La Dolce Duchessa
Butternut Squash Ricotta Gnocchi - Beyond the Peel
Gluten Free Potato Gnocchi - The Leftover Queen
Sweet Potato Spinach Gnocchi - AmyBites
How to Make Gnocchi - Parisienne, French Style - Becks and Posh
Gnocchi Parisienne - Mike Beresky
Bouchon's Parisienne Gnocchi - Oui,Chef



66 comments :

Deb in Hawaii said...

Wow--I have never even heard of the French "version" of gnocchi--they look light and delicious. ;-)

Alessandra said...

Lovely, not sure if they are lighter that potato gnocchi or semolina gnocchi, but I guess it would depend on how many you eat :-)

Ciao
Alessandra

Priya said...

French version of gnocchi looks simply delicious..awesome!

manu said...

Oh gnocchi! I love them! I'll give it a go! Have a happy Easter ♥

Hovkonditorn said...

Looks really nice!

Three-Cookies said...

I didn't know the French had a version. And of course an 'upgraded' version:) Thanks for sharing

GLENDA CHILDERS said...

Wow, those look delicious.

Congratultions, Mary, on well over 2,000 readers. That is a huge accomplishment.

fondly,
Glenda

Sonia (Nasi Lemak Lover) said...

Look tempting and good. Happy Easter to you.

My Little Space said...

Mary, I have to be frank to you! These are simply gorgeous & delightful. I definitely want them serve on my dining table as well. You have a great day.
Blessings, Kristy
p/s are grandsons coming over for some easter eggs??

Ana Rita said...

What can i say about this???Just a delight to the eyes and palate.

Kisses,
Rita

Suman Singh said...

Wow, Gnocchi looks great and delicious.

Anna A. said...

I never knew about the french way of making gnocchi! I will have to try these for sure sometime soon (after fasting). Love it!

Happier Than a Pig in Mud said...

I love gnocchi and haven't tried making them yet. Your's are beautiful:@)

Tanna at The Brick Street Bungalow said...

You are our food-explorer extraordinaire, Mary!! Did not know about French gnocchi. These are beautiful little pillows of deliciousness! blessings ~ tanna

Big Dude said...

Mary - these look super good.

Kim said...

I will try these, I love gnocchis and these looks good! Have a good day!

A Bitchin' Kitchen said...

This looks delicious! I love gnocchi, but have never tried making it myself - it's been more of a restaurant treat for me. I never knew there was a French version too!

- Maggie

The Blonde Duck said...

It sounds delicious!

Ilke said...

Hi Mary, you took gnocchie to a different level for me, I always passed it , thinking it is just a potato lump and did not want to do anything with it! When you talk about French way, it is a different story. The French always make things fancy :)
Lovely blog! I have enjoyed visiting. I have been reading your other recipes since yesterday. I love your style! Thanks for stopping by at my kitchen :)

Ola said...

I also thought that gnocchi are typical for Italy-nice surprise! They look perfect

Rita said...

These look so tasty beautiful; Love that name Gnocchi Parisienne.
Rita

From the Kitchen said...

I had no idea there was a French version of gnocchi. If they are as good as your photo implies, we'll be wanting some on our table. Of course, there must be a dry run first.

Best,
Bonnie

Karen said...

I love how you dressed up the humble gnocchi in such an elegant way. Scrumptious!

bellini said...

Well I learn something new every day since I have not heard of this type of gnocchi until today Mary.

Reshmi Mahesh said...

Awesome gnocchi..Pic tempts me to grab one :)

Sense of Home said...

I like that, "explorers of a different sort". I've always thought of my love for cooking as a combination of science experiment, art, and adventure. Now I will add explorer to that list. I have not made gnocchi before, but I have been seeing it on several blogs lately and I think it is time I try my hand at making it.

-Brenda

Jenn said...

Yes, I would love some, thank you!! WOW, Mary, those look and sound incredible. I love Italian gnocchi, I love French pastry...I venture to say I would devour these :)

Carol @ There's Always Thyme to Cook said...

Your gnocchi looks fantastic!

brandi said...

wow - i've never heard of this before! They look so good!

PeggyR said...

They look heavenly!

Tracy said...

They're beautiful, and I will be making them since pâte à choux is one of the three french pastries I can make with my eyes closed, the others being ..well nevermind, I have to drive a car to get to them, with my eyes open. Still, this: The adventurous swim uncharted waters and gasp thin air in search of something most can't see or understand. Why? There is, of course, the joy of discovery, but as important, is completion of the challenge, an effort so intense it holds a promise that just might free these wandering souls and allow them to rest and age with grace." is what I love.... says it all doesn't it?

CkretsGalore said...

Those look fanfreakingteastic!!!!

Thanks for sharing.

Sue said...

I'd love to try these. I bet the gnocchi are the perfect size for popping in my mouth:)

Katrina (Betty Ray) said...

Yes, please!! These looks so meltingly delicious. I'd love one (or four) right now.

June said...

I love this post Mary...love it. You describe the passion for cooking and eating absolutely perfectly, plus you've shared this fabulous gnocchi with us too. Now that's a bonus!

Steph @Lick My Spoon said...

They look so lovely and light! Almost like mini gougeres. Will have to give them a try :)

Katerina said...

They look scrumptious and so different from its Italian cousins!

Clint said...

They look wonderful!

Lizzy said...

I've made the French version of gnocchi, but yours look much lighter...and oh, so delicious! Happy Easter, Mary~

Joanne said...

I love this larger more hefty version of gnocchi! They look so delicious...the perfect side dish!

That Girl said...

I love Italian gnocchi, I bet I would love this too.

Valérie said...

Interesting recipe! I'm not a huge fan of Italian gnocchi, but this sounds like something I would enjoy. I love choux pastry, and gougères (which are similar to these, except they aren't boiled) are a favourite of mine.

Susi's Kochen und Backen said...

Mary, beautiful, mouthwatering and unique. I've only had the Italian version, but this French gnocchi sounds and looks divine. I could eat them, just like this with a nice salad on the side and would be a very happy camper :o) Hope your Wednesday is shaping up beautifully!

Ginny said...

These look just wonderful, and so many different ways to serve them!!

Helene said...

I have never made Gnocchi but love them. You did so good.

Wendy Irene said...

I love how they are that perfect golden color topped with parm. Does it get any better than that? Beautiful work!

Rambling Tart said...

I've never heard of this style of gnocchi, Mary. :-) What a lovely idea!!

lisa is cooking said...

I finally made Italian gnocchi after fearing the process for years, but I've still never made the Parisienne type. They look delicious! I have to try this now.

Elaine said...

I made these with French Fridays with Dorie and my husband wouldn't even try them because he said there were too many carbs because of the sauce. I would like to try this recipe and bake them off - they look much prettier and more appealing this way, Mary.

Claudia said...

Italian gnocchi (hate to confess) sits in my stomach. This looks like a fun challenge with tasty results.

Cooking Creation said...

I've never heard of this but I so want to try it! Thanks for sharing! :)

sueskitchen said...

Once again Mary, you have come up with a recipe that I am not familiar with...this gnocchi looks divine!

Ciao Chow Linda said...

This is a new one to me too, but if Jacques Pepin makes it, I know it's a great recipe.

teresa said...

i LOVE gnocchi, this looks incredible!

The Sudden Cook said...

Have never tried gnocchi on this part of the world and also I was totally distracted by the cold lime souffle! Sure looks lovely. Happy Easter!

Parsley Sage said...

Oh boy! I was waiting for this one. And what a doozy you pulled out too. I was expecting the 'Italian' version I suppose...I didn't realize there were versions to begin with! This French style looks so very good. I love the nutmeg and gruyere. Well done!

elle marie said...

I'm not quite sure I'm up for a home-made Gnocchi challenge just yet, but you sure pulled out all the stops on this one!

Jeannie said...

That looks so good! not the usual gnocchi swimming in sauce.

the constant hunger said...

Oh, my, I would not be able to stop eating these. They look amazing.

yummychunklet said...

Your gnocchi turned out perfectly! I attempted Dorie Greenspan's version, and it was not so good.

sally said...

Yum! These look so light and delicious--just how I like gnocchi!

Ruth said...

These look wonderful. Nutmeg and parmesan are a brilliant combo. When I'm home alone I often eat pasta tossed in a litte butter and topped with a grinding of nutmeg and some parmesan, salt and papper. It's amazingly good!

Carolyn™ said...

Look great I am sure these are something I could do when camping.

Foodycat said...

I've made the choux version of gnocchi once - must do it again! They are so much lighter than the Italian style potato ones I usually make. Yours are much prettier than mine turned out too.

I hope you had a lovely Easter break (the risi e bisi is beautiful too - such a favourite!)

Julia @ DimpleArts said...

What an interesting recipe! I might give this a try.

Simply Life said...

thanks for linking to my site! this looks great!

AddThis

Related Posts with Thumbnails