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Parisienne Gnocchi

Parisienne Gnocchi 4.000

James M. Thresher for The Washington Post

Apr 29, 2009

A basic pate a choux dough ratio is 2 parts water, 1 part butter, 1 part flour and 2 parts egg, plus salt. Here, the amount of water is reduced to make a denser pasta, and cheese is added for flavor. The dough can be finished in a saucepan, but author Michael Ruhlman says a better puff or rise is achieved when the eggs are beaten in by a mixer.

Serve with a simple brown butter sauce, or with sauteed mixtures of basil, tomato and garlic or corn, bacon and fava beans.

Make Ahead: The gnocchi can be poached and refrigerated a day in advance, or chilled and frozen for up to 1 month.


Servings: 4
Ingredients
  • 6 ounces (3/4 cup) water
  • 4 ounces (1 stick) unsalted butter
  • 1 teaspoon salt
  • 4 ounces (3/4 to 1 cup) flour
  • 4 large (8 ounces total) eggs, at room temperature
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Directions

Combine the water, butter and salt in a medium saucepan over high heat; bring just to a boil, stirring, then reduce the heat to medium.

Add the flour and stir rapidly to incorporate and form a paste that will pull away from the sides of the pan. Cook, stirring, for 1 to 2 minutes, then remove from the heat.

Cool the saucepan slightly (for 4 to 5 minutes) by dunking the underside in cold water; the dough needs to remain warm.

Add the eggs one at a time, stirring rapidly after each addition. The dough will go from shiny to matte each time. (Alternately, transfer the warm butter-flour mixture to the bowl of a stand mixer or hand-held electric mixer; beat on low speed, adding the eggs one at a time, until well incorporated.) Add the cheese and mix just until incorporated.

Line a baking sheet with a clean, dry dish towel.

Heat a large pot of water over medium to medium-high heat so that it is barely bubbling.

Spoon the paste into a pastry bag fitted with a 1/2-inch tip (or use a quart-size resealable plastic food storage bag and cut off one of the bottom corners).

Pipe the dough directly into the water, using a knife or kitchen shears to cut the paste at 1-inch intervals to form the gnocchi. After the gnocchi rise to the surface, let them cook/poach for 1 to 2 minutes; taste one to make sure they are cooked through. Use a slotted spoon to transfer them to the lined baking sheet to drain.

At this point, the gnocchi can be sauced or sauteed, or covered and refrigerated for 1 day. Or they can be frozen until firm, then transferred to resealable plastic food storage freezer bags.


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Recipe Source

Adapted from "Ratio," by Michael Ruhlman (Scribner, 2009).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 406


% Daily Values*

Total Fat: 29g 45%

Saturated Fat: 19g 95%

Cholesterol: 278mg 93%

Sodium: 748mg 31%

Total Carbohydrates: 22g 7%

Dietary Fiber: 1g 4%

Sugar: 1g

Protein: 12g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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