Light, airy, and utterly irresistible, this French-style gnocchi—known as Gnocchi Parisienne—is the elegant cousin of the Italian classic. Instead of potatoes, these delicate “angel pillows” are made from pâte à choux dough (the same base used for cream puffs), then poached and baked until golden and slightly crisp on top. Chef Jacques Pépin made this dish famous for good reason: it’s rich, comforting, and beautifully simple to prepare. Serve it as a refined side or the star of a cozy French-inspired meal.
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
METHOD:
In a medium saucepan, combine the water, salt, nutmeg, and 2 tablespoons of butter. Bring to a boil over medium-high heat.
Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a thick dough that pulls away from the sides of the pan. Continue cooking and stirring for 30 seconds to dry out the dough slightly. Transfer the dough to a medium mixing bowl and let cool for 5 minutes.
Beat in one egg at a time, mixing until each is fully incorporated before adding the next. Stir in ¼ cup of grated cheese until the dough is smooth, shiny, and cohesive.
Preheat oven to 350°F. Butter a 9×12-inch baking dish (or four small gratin dishes). Bring a large pot of salted water to a gentle boil and prepare a bowl of ice water nearby.
Transfer the dough to a pastry bag fitted with a ½-inch round tip (or use a resealable bag with a corner snipped). Pipe the dough into the simmering water, cutting it into 1½-inch pieces with a small knife or scissors as it falls into the pot.
Simmer for 3 minutes, until the gnocchi rise to the surface and feel firm. Using a slotted spoon, transfer them to the ice water bath to cool, then remove and pat dry on paper towels.
Arrange the gnocchi in the prepared dish. Dot with the remaining tablespoon of butter and sprinkle with the remaining 2 tablespoons of cheese. Bake for about 25 minutes, or until puffed and lightly golden.
For a crisp top, place under the broiler for 1–2 minutes, watching closely. Serve immediately.
VARIATION:
For an extra-rich version, prepare 2 cups of béchamel sauce and stir in ½ cup grated cheese (such as Parmesan, Asiago, Gruyère, or Gorgonzola). Pour about ½ cup sauce over each serving, sprinkle with more cheese, and bake as directed.
SERVING SUGGESTIONS:
- Serve as a side with roasted chicken, pork tenderloin, or seared salmon.
- Toss with sautéed mushrooms and herbs for a vegetarian entrée.
- Pair with a crisp white wine such as Chardonnay or Viognier and a simple green salad.
- For a cozy touch, garnish with fresh thyme or chives before serving.
YIELD: Serves 4
SOURCE: Adapted from Jaques Pepin’s recipe Gnocchi Parisienne at www.foodandwine.com.
