Parisian Gnocchi

Parisian gnocchi is a rich and rewarding dish that combines the lightness of gnocchi with the typical gratin of French cuisine. Here’s how to prepare them with an Italian twist.

Ingredients

• 250 ml of water
• 50 g of butter
• 1 pinch of salt
• 150 g of flour
• 4 eggs
• 100 g of grated cheese (Emmental, Gruyère, or Parmigiano-Reggiano for a more Italian variation)
• Nutmeg (to taste)
• Butter and grated cheese for gratin

Preparation

1. In a pot, bring the water to a boil with the butter and a pinch of salt.
2. Once the butter is melted and the water is boiling, pour all the flour at once and stir vigorously with a wooden spoon until the dough detaches from the walls of the pot, forming a ball.
3. Remove the pot from the heat and let the dough cool down for a few minutes.
4. Add the eggs, one at a time, fully incorporating each before adding the next.
5. Add the grated cheese and a pinch of nutmeg, stirring until the mixture is homogeneous.
6. Transfer the dough to a piping bag with a smooth nozzle.
7. In a pot with plenty of boiling salted water, squeeze the dough directly over the water, cutting gnocchi about 2-3 centimeters with a knife.
8. When the gnocchi float to the top, wait another minute, then lift them out with a slotted spoon and transfer them to a buttered baking dish.
9. Sprinkle the gnocchi with more grated cheese and a few knobs of butter.
10. Bake at 180 °C for about 20 minutes or until a golden crust forms on the surface.

Curiosity

The name “Parisian” suggests the French origin of the dish, but it has been adapted in kitchens around the world, including the Italian one, where Parmigiano-Reggiano is often used to enrich the dish with a more intense and slightly salty flavor. The texture of the gnocchi is more similar to that of éclairs, since the basic dough is the choux pastry also used in patisserie.

Enjoy your meal!