Techniques and Recipes
INGREDIENTS
– 8 ounces (1 cup) water
– 4 ounces (8 tablespoons)
unsalted butter
– .15 ounces (¾ teaspoon)
kosher salt
– 6.25 ounces (1¼ cups)
all-purpose flour
– 1 tablespoon Dijon mustard
– 1 ounce (½ cup) freshly
grated Parmesan cheese
– 3 large eggs
– 2 tablespoons chopped
fresh parsley leaves
– 2 tablespoons finely
sliced chives
– Olive oil
MAKES COOK TIME
4 SERVINGS 30 MINUTES
Parisian Gnocchi
Unlike its Italian cousin, Parisian gnocchi does not have potato in the dough. Also, instead of
rolling and slicing individual gnocchi, they are piped directly into boiling water.
PREPARATION METHOD
To make gnocchi
1. In a medium saucepan over high heat, bring water, butter, and
salt to a boil. Add flour all at once and stir with a wooden spoon
until a smooth dough forms. Reduce heat to medium-low and
continue to stir, beating dough forcefully and rapidly to prevent
it from sticking to the pot. Continue cooking until dough steams
slightly and pulls away from sides of pot, leaving a thin layer
of dough. 2. Transfer hot dough to the bowl of a stand mixer
fitted with a paddle attachment. Add mustard and cheese and
beat on medium-low speed. Add eggs one at a time, allowing
dough to fully incorporate each egg before adding the next one.
When final egg has been added, add herbs and beat to combine.
Transfer mixture to a gallon-sized ziplock bag or a pastry bag
fitted with a ½-inch tip. Let mixture rest 15–25 minutes at room
temperature. 3. Meanwhile, bring a large pot of salted water to
a gentle boil and place a rimmed baking sheet nearby. If using
a ziplock bag, cut o a ½-inch opening in one corner. Holding
the bag over the boiling water, squeeze the dough and cut into
1-inch bits with a paring knife or scissors. Let the gnocchi fall
directly into the water. Continue cutting o as many gnocchi as
you can in one minute, and then stop. 4. When all gnocchi have
floated to the top, continue cooking until they are fully cooked to
the center, about 3 minutes longer. Lift gnocchi with a fine mesh
strainer or a metal spider and transfer to rimmed baking sheet.
Drizzle with a little bit of olive oil and toss to coat. Repeat with
remaining dough.
To serve
The options are endless. Toss with olive oil and quickly sear in
a hot skillet, garnishing with herbs and cheese. Alternatively,
serve with the pomodoro sauce on page63. Pictured here, we
have coated the gnocchi in a light butter sauce and mixed with
blanched asparagus and lemon zest.
BEFORE YOU START
We have included both
volume and weight
measurements for the
dough. When precision
and consistency count—
like when making dough—
we recommend using
weight measurements.
70
71
TECHNIQUES Boil