Parisian Gnocchi
Parisian gnocchi have a connection to the pastry kitchen. Their base is savory choux, the same family of dough as cream puffs, made into small dumplings instead of hollow pastry shells.
A French choux preparation
Butter, flour, liquid and eggs form the base of gnocchi à la parisienne. The dough contains no potato and has a smooth, pipeable consistency. Cheese and herbs can become part of the mixture, giving the dumplings flavor before they meet a sauce.
A soft interior beneath a browned surface
The versions here have a golden skillet finish around a delicate center. Parmesan and Dijon give one a sharper savory note; Gruyère offers a nuttier character in another. Vegetables provide contrast to the rich dough, without needing a heavy blanket of cream.