📋Gnocchi Parisienne (Parisian Gnocchi)

Parisian gnocchi, in french called gnocchi a la Parisienne, are very different from the Italian potato gnocchi. Fluffy and light, these pillowy cheesy doughs are made with savory choux pastry mixed with gruyere cheese, no potatoes. Like the Italian gnocchi, they are boiled in water, then baked in the oven and topped with more butter, sage and cheese. A scrumptious dish for a fancy dinner.

Course Side Dish

Cuisine French

Keyword Choux dough gnocchi, Gnocchi a la Parisienne, Parisian gnocchi

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 451kcal

Author Laura Tobin

Equipment

Ingredients

For the gnocchi dough

½ cup butter
1 ⅔ cup fresh water
1 ⅔ cup Flour
5 eggs
1 pinch freshly grated nutmeg
½ cup grated gruyere cheese
1 teaspoon salt

For the seasoning

¼ cup butter
1 sprig sage
¼ cup gruyere cheese
1 tablespoon salt to boil the gnocchi

US Customary - Metric

Instructions

Making the Choux pastry

Before you start, beat all the eggs into a bowl
5 eggs
Pour the milk diluted with water into a pan and season with salt and some nutmeg
1 ⅔ cup fresh water, 1 teaspoon salt, 1 pinch freshly grated nutmeg
Add the butter and bring to boil
½ cup butter
As soon as it starts to boil, remove it from the heat and add the flour at once
1 ⅔ cup Flour
Once you add the flour, stir immediately with a whisk to avoid forming grains
The dough will quickly become thick
Keep stirring with a whisk until the dough becomes smooth
Once the dough becomes smooth without any grains, place the dough back on the heat and stir it with a wooden spoon for 2 minutes
The dough will dry out, forming a ball that detaches from the pan
Transfer the dough to a bowl and let the dough cool down to room temperature
Start combining the eggs gradually
The dough will look funny at first; keep stirring until the egg is combined
Make sure the previous egg mixture is combined before adding more beaten eggs
Always add a small amount each time

How to check when the choux dough is ready

Create a line with your finger, and the dough will slowly close back on itself
You can now stop adding the eggs
Add the grated gruyere cheese to the dough and mix well
½ cup grated gruyere cheese

Preparing the piping bag

Place the piping bag inside a bowl to keep it straight, rolling the bag top to keep it open
Fill the dough into the pastry bag
Once all the dough is inside, lift the edges of the bag
Lay the bag flat on the table, and push the dough toward the nozzle with a spatula. No dough gets wasted
Twist the end of the bag
Fold it on itself
You can now hold the piping bag with one hand and use the other hand to cut the gnocchi.

Boiling the gnocchi

Place a ceramic baking tray next to the pot of boiling salted water.
Pipe the choux dough over the boiling water cutting the dough with a knife to form the gnocchi about 1.5 in - 4 cm in length
1 tablespoon salt
Just like potato gnocchi, they will float once they are ready
Remove the gnocchi from the boiling water with a colander spoon
Place them on the ceramic baking tray
You can also use single-portion ramekins

Baking the gnocchi

Melt some butter
½ cup butter, ¼ cup butter
Pour the melted butter over the gnocchi
Top the gnocchi with some more cheese
¼ cup gruyere cheese
Add some sage leaves
1 sprig sage
Bake in a hot oven for 20 minutes at 355 F - 180 C
Serve warm

Video

Notes

You can use only water to keep them light or half water and half milk for richer gnocchi.
The choux dough has to reach the right consistency based on the weight of the eggs, not the number of eggs. If you add too much egg mixture, the consistency will be too runny, and the dough will not keep its shape when cooked. You may have some eggs left over, do not add them.
It is very important to properly prepare the piping bag and hold it with one hand. You will need one hand to cut the gnocchi while piping them with the other.
Place the dough into a piping bag with a large nozzle to make the gnocchi. If you do not have a large nozzle, use the piping bag without a nozzle.
You can serve the gnocchi in a large ceramic baking tray or single portions of ramekins
Only place one layer of gnocchi in the baking pan; they will rise slightly when baked
You can also season them with clarified butter. When melting the butter, remove the white foam of milk residuals separating from the fat.

Nutrition