Gnocchi Parisienne
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- Medium saucepan
- Large mixing bowl
- Kitchen scissors
- Large pot
- Large skillet
- Chef's knife
INGREDIENTS
Gnocchi:
- 1 cup/240 milliliters milk
- 7 tablespoons/100 grams unsalted butter
- 1 teaspoon smooth Dijon mustard
- ¾ teaspoon salt
- 1 ⅓ cups/200 grams all-purpose flour
- ¾ cup/80 grams cheese, Parmesan, aged Gouda, or similar, grated
- 3 large eggs
Sauce:
- 1 medium zucchini, diced
- 1 large portobello mushroom, diced
- 1 garlic clove, minced
- ¼ cup dry white wine
- 1 cup heavy cream
- ¼ cup fresh basil leaves, loosely packed
- ¼ cup Parmesan, grated
INSTRUCTIONS
- In a medium saucepan, heat the milk, butter, mustard, and salt over medium heat until the butter has fully melted and the milk is hot. Using a wooden spoon or silicone spatula, stir in the flour all at once and continue mixing until the dough comes together and pulls away from the sides of the pot. Reduce the heat to low and cook the dough for another 1 to 2 minutes to dry it out slightly.
- Transfer the dough to a large mixing bowl and let it cool for 5 to 10 minutes. Stir in the grated cheese, then add the eggs one at a time, beating well after each addition with a wooden spoon, electric hand mixer, or stand mixer fitted with the paddle attachment. The dough should be thick and glossy, similar to a smooth pâte à choux. Spoon the dough into a large piping bag or sturdy zip-top bag and snip off the tip to create a 3/4-inch-wide opening.
- Bring a large pot of salted water to a boil. Working in batches, hold the piping bag over the pot and use kitchen scissors to snip off 1-inch pieces of dough, letting them fall directly into the simmering water. Cook for about 3 minutes, or until the gnocchi float and feel firm. Remove with a slotted spoon and set aside.
- In a large sauté pan or skillet, melt 1 tablespoon of butter over medium-high heat. Add the diced zucchini and mushrooms and sauté until browned and softened, about 5 to 7 minutes. Add the garlic and cook for 30 seconds more. Deglaze the pan with the white wine, scraping up any browned bits, and let the wine reduce by half.
- Stir in the heavy cream, basil leaves, and grated Parmesan. Let the sauce simmer gently until slightly thickened, about 3 to 4 minutes. Season with salt and freshly ground pepper to taste.
- Add the cooked gnocchi to the sauce and stir gently to coat. Simmer for another minute until everything is heated through. Serve hot, garnished with additional Parmesan if desired.
MY NOTES
FAQ
How is this recipe different from traditional gnocchi?
Gnocchi Parisienne is a French variation of gnocchi made from pâte à choux, a cooked dough traditionally used for cream puffs and éclairs. Unlike Italian gnocchi, which are typically made with potatoes and flour, gnocchi Parisienne contains milk, butter, flour, eggs, and often cheese. The cooked choux dough is piped directly into boiling water and cooked until it floats, producing light and airy dumplings. The texture is tender and slightly crisp when sautéed, in contrast to the denser, chewier consistency of potato gnocchi. This method also eliminates the need to boil and mash potatoes, reducing prep time and yielding a more uniform result.
Can I make gnocchi Parisienne ahead of time?
The choux dough can be prepared and stored in the refrigerator for up to 24 hours before piping and boiling. Alternatively, you can cook the gnocchi, cool them, and refrigerate for up to 2 days. To reheat, gently sauté the cooked gnocchi in butter until warmed through and lightly browned. Avoid refrigerating the gnocchi in sauce, as they may absorb too much liquid and become soft. Gnocchi Parisienne also freezes well after boiling—just freeze on a baking sheet, then transfer to a container and store for up to one month.
Can I freeze the gnocchi Parisienne dough or the cooked?
Freezing gnocchi Parisienne dough is not recommended because the texture can change and make piping difficult. However, you can boil the gnocchi, cool them, and freeze the cooked pieces successfully. Lay them out on a parchment-lined baking sheet in a single layer and freeze until solid. Then transfer to an airtight container or freezer bag. When ready to use, you can sauté the gnocchi directly from frozen in butter or reheat them in a sauce. This method preserves their shape and lightness, making it convenient for meal prep or entertaining without compromising quality.
How do I prevent the gnocchi from becoming soggy?
First ensure the choux dough is cooked properly to remove excess moisture. When piping and boiling the gnocchi, avoid overcrowding the pot, which can lower the water temperature and lead to uneven cooking. After boiling, drain thoroughly using a slotted spoon and allow the gnocchi to rest on a paper towel-lined plate to release steam. When finishing in sauce, do not let them sit too long, as the dough will absorb liquid. It also helps to sauté the gnocchi briefly in butter after boiling, which adds texture and prevents sogginess before saucing.
Can I bake gnocchi Parisienne instead of boiling it?
Gnocchi Parisienne is traditionally boiled, but it can be baked after boiling for a different texture. First, cook the gnocchi in simmering water until they float. Then transfer to a buttered baking dish, cover with sauce and cheese, and bake until bubbly and golden, about 15 to 20 minutes at 375°F (190°C). Baking without boiling is not recommended, as the choux dough will not set or rise properly without this step. Baking is especially useful when preparing gnocchi Parisienne gratin-style, allowing the top to become crisp while the interior remains tender and airy.
What is the best way to reheat leftovers?
To reheat gnocchi Parisienne, avoid the microwave, which can make the gnocchi rubbery. Instead, heat a small amount of butter in a skillet over medium heat and sauté the gnocchi until warmed through and slightly crisp. If they were stored in sauce, reheat gently on the stove in a covered skillet with a splash of water or cream to loosen the sauce. Stir occasionally to prevent sticking. Reheating in the oven also works: place gnocchi in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for 15 minutes. Always reheat gently to preserve the delicate texture.
Can I make a vegetarian version of this recipe?
Replace the cream with a vegetable broth reduction or a béchamel sauce made with milk and butter for a lighter texture. You can also use plant-based cream alternatives such as oat or cashew cream, which hold up well when simmered. Just be sure to maintain a sauce that clings to the gnocchi without being overly watery. Gnocchi Parisienne itself is vegetarian unless meat-based broth or non-vegetarian cheese is used. To ensure a true vegetarian dish, use cheeses labeled vegetarian and avoid animal rennet.
How do I know when the gnocchi is fully cooked?
Gnocchi Parisienne is fully cooked when the individual pieces rise to the surface of the boiling water and remain floating for about 30 seconds. This typically takes around 3 minutes from the time they’re dropped in. The gnocchi should feel firm when lifted with a slotted spoon but not hard or undercooked. Overcooking can cause them to become mushy or fall apart. Once drained, you can cut one in half to check the interior—it should appear evenly set and slightly airy. If baking after boiling, the gnocchi will finish cooking in the oven and take on additional texture and flavor.
What wine pairs well with gnocchi Parisienne?
Gnocchi Parisienne pairs well with white wines that have enough acidity to cut through the richness of the dish. A dry Chardonnay, especially one with light oak, complements the buttery notes in the sauce. Sauvignon Blanc offers a brighter, herbaceous pairing, particularly if the sauce contains basil or other fresh herbs. For creamier versions, a Viognier or a lightly oaked white Burgundy adds body and depth. Avoid sweet or overly fruity wines, as they can clash with the savory cheese and mushroom elements. If you prefer red, go with a light Pinot Noir served slightly chilled to maintain balance.
Can I add spinach or herbs to the gnocchi Parisienne dough?
Yes. Cooked spinach should be finely chopped and well-drained to prevent excess moisture from destabilizing the dough. About 1/4 cup (30 grams) of cooked, squeezed-dry spinach works well. Fresh herbs like chives, parsley, or thyme can also be finely minced and stirred into the dough after it cools slightly but before the eggs are added. Use around 1 to 2 tablespoons of chopped herbs. These additions give gnocchi Parisienne a more complex flavor profile while maintaining the structure of the choux base.
