Gnocchi Parisienne Recipes

GNOCCHI PARISIENNE (FRENCH STYLE GNOCCHI)

Steps:

• In a medium saucepan, heat milk and butter over medium heat. As soon as it comes to a simmer, reduce heat to low. With a wooden spoon, stir in flour. Continue to stir until a smooth dough forms and pulls away from the sides of the saucepan.
• Place the dough in a large bowl and beat in the mustard using a mixer or a wooden spoon. Continue to beat for a minute. Beat in the eggs, one at a time, until each is incorporated, about 2 minutes between each egg. The dough should be thick enough to pipe.
• In a large pot, bring water seasoned with salt to a boil. Fill a piping bag fitted with a 3/4 inch (2 cm) tip, or a large ziploc bag with 3/4 inch (2 cm) cut off the corner, with the gnocchi dough. Flour scissors or a sharp knife and pipe 1/2 of the dough into the boiling water, cutting to dough into 1-1 1/2 inch pieces as it comes out of the bag and into the water. As soon as the gnocchi rise to the surface, remove with a slotted spoon onto a paper towel lined baking sheet in a single layer. Repeat with remaining half of dough. Place baking sheet in the refrigerator, uncovered, for at least an hour.
• While the gnocchi are drying, make mornay sauce. In a medium saucepan, melt butter over medium heat. Once melted, whisk in flour until bubbling, 1-2 minutes. Slowly pour in wine while continuing to whisk. Slowly pour in milk. Continue to whisk until the mixture thickens. Remove from heat. Stir in the grated cheese and nutmeg. If the gnocchi need more time to dry or the sauce is being prepared in advance, cover the top with plastic wrap so it is touching the surface to prevent skin from forming and refrigerate. Reheat over medium low heat when ready to serve.
• In a large, non-stick frying pan, melt butter and oil over high heat. Add mushrooms, season with salt and pepper, and cook until beginning to soften, about 2 minutes. Stir in rosemary and continue to cook until darkened and cooked through, another minute. Remove to a bowl and wipe skillet clean.
• Return skillet to stove and drizzle 2 tablespoons vegetable oil over high heat. Once thoroughly heated and smoking, add gnocchi in batches, shaking pan to brown on all sides. Remove to serving bowls and repeat with remaining gnocchi. Top each bowl with a few sauteed mushrooms before adding mornay sauce.
• Serve immediately.

PARISIENNE GNOCCHI WITH BACON AND TARRAGON

Steps:

• Place oil and diced bacon in a 2-quart heavy-bottomed saucepan. Place pan over medium heat and cook, stirring occasionally, until fat is rendered and bacon is crispy. Set aside.
• Bring 4 quarts water to a simmer in a stockpot and line a sheet tray with parchment paper.
• Combine salt, 1 1/2 cups water and 12 tablespoons butter in a 2-quart saucepan and bring to a boil. Add flour all at once and stir constantly, making sure to not let the mixture stick to the bottom of the pan. Stir until a dough ball forms. Transfer dough to the bowl of a stand mixer fitted with the paddle attachment. With the motor running on low, add Gruyere, Dijon mustard and tarragon and mix until well incorporated. With motor still running, add eggs one at a time, making sure each egg is incorporated before adding another. Transfer dough to a medium pastry bag fitted with a large metal tip.
• Slowly pipe dough into boiling water, using a paring knife to slice off into 3/4-inch pieces. (Work in batches.) When gnocchi float, transfer to lined sheet tray and chill until cold.
• Heat 2 tablespoons butter in a saute pan until hot and bubbly. Add gnocchi to pan and saute until browned. Add cooked, cubed bacon and stir.

PARISIAN GNOCCHI

Steps:

• 1. To make the pâte à choux, heat the water, butter, and 1/2 teaspoon of salt in a saucepan over medium heat just until the butter is melted. Dump in all the flour at once and stir the mixture briskly for about 2 minutes, until the dough forms a smooth ball. Remove from the heat and scrape the dough into the bowl of a stand mixer fitted with the paddle attachment. (If you don't have a stand mixer, simply leave it in the bowl.) Let the dough sit for 3 minutes, stirring it every so often to release some of the heat.
• 2. With the mixer on medium-high speed, add the eggs one at a time, making sure each one is fully incorporated before adding the next. Add the dry mustard and beat until the dough is completely smooth. Cover the bowl with a kitchen towel and set aside.
• 3. To make the mornay sauce, melt the butter in the saucepan over medium heat. Add the flour and cook, letting the mixture bubble, stirring constantly for 2 minutes, until the paste is thickened. (Don't let it brown.) Gradually whisk in the milk, beginning slowly and stirring constantly to avoid lumps.
• 4. Decrease the heat to low and cook the mornay for 6 minutes, stirring frequently, or until the sauce is about as thick as a milkshake. Remove from heat and add the salt, cayenne, and 1/2 cup (40g) of the Swiss-style grated cheese; stir until the cheese is melted.
• 5. Butter a shallow 2 1/2- to 3-quart (2.5 to 3l) baking dish. (A wide dish is preferable to a deep one for browning the cheese topping.) Sprinkle half of the Parmesan over the bottom and sides. Spread 1 cup (250ml) of the mornay sauce over the bottom of the baking dish.
• 6. Line a large dinner plate with a few layers of paper towels. Bring a pot of salted water to a low boil. Either using two soupspoons-one to scoop up some of the dough and the other to scrape it into the boiling water-or a spring-loaded ice cream scoop filled partially full, scoop a round of the dough-about 1 generous tablespoon each-and drop it into the water. (The ice cream scoop was a little newfangled for Paule, although she did agree-reluctantly-that it was more expedient and made nicer gnocchi.) Working in batches, poach 8 to 10 gnocchi at a time. Let them poach for 2 minutes, then retrieve them from the water and drain them on the paper towels. (They won't be fully cooked inside.) Repeat, poaching the rest of the gnocchi the same way.
• 7. Preheat the oven to 350ºF (180ºC) with the oven rack in the top third of the oven.
• 8. Once the gnocchi are parcooked, place them in a single layer on top of the mornay in the baking dish, and then spoon the rest of the mornay over the gnocchi in a fairly even layer. Sprinkle the remaining 1 1/4 cups (100g) of Swiss-style cheese over the top, along with the remaining Parmesan. Put the baking dish on a foil-covered baking sheet and bake for 15 minutes. Increase the oven temperature to 400ºF (200ºC) and bake for another 15 to 20 minutes, until the cheese on top is well browned. Let cool a few minutes, and then serve in the baking dish, family style.

ROMAN-STYLE GNOCCHI

Steps:

• Line a rimmed sheet pan with plastic wrap.
• Place milk and salt in a saucepan. Bring almost to a simmer over medium-high heat. As soon as bubbles start to break the surface of the milk, gradually whisk in the semolina. Whisk until semolina becomes thick, about 20 seconds. Reduce heat to medium-low; continue stirring with a wooden spoon until very thick, 7 to 10 minutes. Remove from heat. Add butter, grated cheese, and egg yolks. Stir quickly to prevent the yolks from cooking.
• Transfer mixture to prepared pan and spread out evenly. Cover with another piece of plastic wrap. Refrigerate until firm enough to cut, about 30 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Brush a round, shallow baking dish with butter.
• Using a round 2 3/4-inch cookie cutter, cut out circles of the semolina dough. Arrange in a circular overlapping pattern in the prepared baking dish.
• With your damp hands, form the scraps of dough into a small ball. Flatten and place between 2 pieces of plastic wrap to flatten to the same thickness of the other dough. Cut out a few more rounds and arrange in center of circle.
• Drizzle melted butter over gnocchi and brush it over them evenly. Sprinkle with a pinch of cayenne pepper and a generous dusting of grated cheese.
• Bake in preheated oven until golden brown, about 25 minutes.

GNOCCHI PARISIENNE

Steps:

• In a small, heavy saucepan, melt the butter in the milk and bring to a boil.
• Remove the pan from the heat. 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.
• 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, then process for 15 to 20 seconds, until very smooth.
• Heat about 3 -inches of water in a large saucepan, but do not bring to a 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.
• Using 1 1/2 to 2 teaspoons of dough per dumpling, scoop up the dough with a tablespoon, then push it with your index finger into the water in the saucepan; release the dough close to the water so it does not splash.
• Repeat, scooping and releasing the gnocchi as quickly as possible 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 with a paring knife as the dough emerges, making small gnocchi, each approximately 1 1/2 -inches long.
• Or, you can use prepared gnocchi!
• Poach the gnocchi in water for approximately 3 minutes. They will rise to the surface when they are cooked sufficiently.
• Using a slotted spoon, lift the gnocchi carefully from the water and place them in a bowl of ice water to cool. They will sink to the bottom of the bowl when cool.
• Drain and use right away, or refrigerate for later use.
• 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°. Arrange the cold gnocchi in one layer in one large or two smaller gratin dishes. Pour on the butter and oil, and top with the grated cheese. Bake for 20 to 25 minutes, until puffed and lightly browned.
• Sprinkle with the basil, tomatoes and cheese shavings, and serve.

PARISIAN GNOCCHI (CHEF JACQUES PéPIN)

Steps:

• In small saucepan, combine water, salt and nutmeg with 2 tablespoons butter. Bring to boil over high heat. Add flour all at once and beat dough with wooden spoon until thick and comes away from sides of pan. Cook, stirring to dry out dough, about 30 seconds. Transfer dough to medium bowl. Cool 5 minutes.
• Bring large pot of salted water to boil over high heat. Set bowl of ice water near stove.
• Beat 1 egg into dough until incorporated. Beat in 1/4 cup cheese and another egg until blended. Beat in last egg until dough is smooth and shiny. With spatula, transfer dough to large resealable plastic bag, pressing it into one corner. Cut tip off bag to create opening 1/2-inch long.
• Reduce boiling water to gentle simmer. Hold bag over water with one hand and squeeze out dough, using small sharp knife to cut it into 1-1/2-inch lengths; let drop into water. Simmer gnocchi 3 minutes. With slotted spoon, transfer to ice water. Transfer to paper towels and pat dry.
• Grease 13- by 9-inch baking dish with remaining 1 tablespoon butter. Scatter gnocchi in dish; sprinkle with remaining 2 tablespoons cheese. Bake in preheated 350F oven until puffed, about 25 minutes. Preheat broiler. Broil gnocchi 6 inches from heat until browned, 1 to 2 minutes. Serve immediately.
• Makes 4 servings.

HERB GNOCCHI

Steps:

• Set up a heavy-duty mixer with the paddle attachment. Have all the ingredients ready before you begin cooking.
• Combine the water, butter, and the 1 teaspoon salt in a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium, add the flour all at once, and stir rapidly with a stiff heatproof or wooden spoon until the dough pulls away from the sides of the pan and the bottom of the pan is clean, with no dough sticking to it. The dough should be glossy and smooth but still moist.
• Enough moisture must evaporate from the dough to allow it to absorb more fat when the eggs are added: Continue to stir for about 5 minutes, adjusting the heat as necessary to prevent the dough from coloring. A thin coating will form on the bottom and sides of the pan. When enough moisture has evaporated, steam will rise from the dough and the aroma of cooked flour will be noticeable. Immediately transfer the dough to the mixer bowl. Add the mustard, herbs, and the 1 tablespoon salt. Mix for a few seconds to incorporate the ingredients and release some of the heat, then add the cheese. With the mixer on the lowest speed, add 3 eggs, one at a time, beating until each egg is completely incorporated before adding the next one. Increase the speed to medium and add another 2 eggs, one at a time, mixing well after each one. Turn off the machine. Lift some of the dough on a rubber spatula, then turn the spatula to let it run off: It should move down the spatula very slowly; if it doesn't move at all or is very dry and just falls off in a clump, beat in the additional egg.
• Place the dough in a large pastry bag fitted with a 5/8-inch plain tip and let it rest for about 30 minutes at room temperature. (If you have only a small pastry bag, fill it with half the dough two times.) Bring a large pot of lightly salted water to a simmer. Line a baking sheet with paper towels. Line a second baking sheet with parchment paper.
• Because this recipe makes such a large quantity of gnocchi, your arm may get tired: An easy way to pipe the gnocchi is to place a large inverted pot, canister, or other container that is slightly higher than the pot on the right side of the pot (left side if you are left-handed) and set the filled pastry bag on it so that the tip extends over the side and the container serves as a resting place for the bag. Twist the end of the pastry bag to push the dough into the tip. (From time to time, as the bag empties, you will need to twist the end again.) As you squeeze the back of the bag with your right hand, hold a small knife in your left hand and cut off 1-inch lengths of dough, allowing the gnocchi to drop into the pot. Pipe about 24 gnocchi per batch. First, the gnocchi will sink in the pot. Keep the water temperature hot, but do not boil. Once the gnocchi float to the top, poach them for another 1 to 2 minutes, then remove them with a slotted spoon or skimmer and drain on the paper towel-lined baking sheet. Taste one to test the timing; it may still seem slightly undercooked in the center, but it will be cooked again. Repeat with the remaining dough.
• When all the gnocchi have drained, place them in a single layer on the parchment-lined baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes, or up to a day. Or, for longer storage, place the baking sheet in the freezer. Once the gnocchi have frozen solid, remove them from the baking sheet and place in a freezer bag in the freezer. Before using frozen gnocchi, spread them in a single layer on a baking sheet and defrost in the refrigerator for several hours.