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Parisienne gnocchi are small dumplings made of choux paste. These dumplings are poached in water, cooled, then reheated when needed and served with a sauce or just with butter and cheese. Parisienne gnocchi dough 1 cup milk 1/2 stick unsalted butter (2 ounces) 1 cup all-purpose flour 3 large eggs 1/2 teaspoon salt 3 tablespoons grated Parmesan cheese 1/8 teaspoon grated nutmeg To finish the dish 3 tablespoons unsalted butter, melted 3 tablespoons virgin olive oil Dash salt and freshly ground pepper 1/3 cup grated Parmesan cheese 1/2 cup shredded basil A few shavings Parmesan cheese, removed from cheese chunk with a vegetable peeler. 1. For the dough: Bring the milk and butter to a boil in a small, heavy saucepan. Remove the pan from the heat, and add the flour all at once, mixing it in quickly with a sturdy wooden spoon. Return the pan to low heat, and keep stirring; the mixture will form a solid mass. Continue cooking for about 1 minute to dry it somewhat. 2. Transfer the dough to the bowl of a food processor, and process for 4 to 5 seconds. Add the eggs, salt, 3 tablespoons Parmesan cheese, and nutmeg, and process for 15 to 20 seconds, until very smooth. 3. Heat about 3 inches of water in a large saucepan to approximately 180 degrees. (It should not boil; if the dumplings boil, they will cook too fast, expand, and eventually deflate. They should poach without expanding, since they will expand later when reheated on top of the stove or in the oven.) 4. Using 1 1/2 to 2 teaspoons of dough per dumpling, scoop out the dough with a tablespoon, then push it with your index finger into the water in the saucepan, releasing the dough close to the water so it does not splash. Repeat, scooping and releasing the gnocchi as quickly as possible into the water until all the dough is used up. Alternatively, fit a pastry bag with a 1-inch plain tip, and fill the bag with the gnocchi dough. Rest the tip on the edge of the saucepan, press the dough out, and cut it off at the tip by running the blade of a paring knife along the edge of the tip as the dough emerges, making small gnocchi, each approximately 1 1/2 inches long. 5. Poach the gnocchi in the 180-degree water for approximately 3 minutes. They will rise to the surface when they are cooked sufficiently. Using a slotted spoon, lift the gnocchi carefully (they will not be completely cooked inside) from the water and drop them in a bowl of iced water to cool. They will sink to the bottom of the bowl when cool. Drain and use right away, or refrigerate for later use. 6. To finish the dish: At serving time, drop the gnocchi into a saucepan containing about 3 inches of boiling water. Cook at a very gentle boil for 6 to 8 minutes, depending on size. Meanwhile, stir the melted butter and olive oil together in a small bowl. When the gnocchi are cooked inside and lightly puffed, transfer them with a slotted spoon to a warm platter. Toss lightly with the butter and oil, and sprinkle with the 1/3 cup grated cheese. Alternatively, preheat the oven to 375 degrees. Arrange the cold gnocchi in one layer in one large or two smaller gratin dishes. Pour on the butter and oil, and sprinkle on the cheese. Bake for 20 to 25 minutes, until puffed and lightly browned, sprinkle with the basil, and serve. |
Parisienne Gnocchi|
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