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Gruyere Parisian Gnocchi with Ratatouille

Name: Gruyere Parisian Gnocchi with Ratatouille
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4 servings
Ingredients: 1 cup Water; 10 Tbsp Unsalted butter; 1 cup All-purpose flour; 4 Large eggs; 3 oz Gruyere; 2 tsp Fine table salt; 14 oz Canned tomatoes; 3 cloves Garlic; 1/3 cup Extra-virgin olive oil; 1/2 tsp Ground black pepper; 1 medium Eggplant; 2 medium Zucchini; 1 large Red bell pepper; 1 medium Yellow onion; 1 oz Fresh basil

Gruyere is a firm cow's-milk cheese with a nutty, savory flavor that suits the sweet summer vegetables in ratatouille.

type: Parisian · Pan-fried
sauce: Tomato · Vegetables · Eggplant · Peppers

Gruyere Parisian Gnocchi with Ratatouille

Time and servings

Prep: 20 min
Cook: 80 min
Total: 100 min
Servings: 4

Nutrition per serving

Calories: about 780
Protein: 21 g
Fat: 60 g
Carbs: 45 g

Build the ratatouille
Dice the eggplant, zucchini, pepper, and onion. Cook the eggplant in half of the olive oil until browned; add the remaining oil, onion, and pepper, then the zucchini. Add sliced garlic, tomatoes, black pepper, and up to 1/2 tspup to 3 g of the salt only if needed, and simmer until the vegetables are tender but distinct. Start the choux dough while the vegetables simmer.
Cook the choux base
Bring the water, 6 Tbsp85 g of the butter, and 1/2 tsp3 g of the salt to a boil. Add the flour all at once and stir over medium heat until a smooth mass forms and a thin film appears on the pan.
Cool the paste briefly
Transfer the paste to a mixing bowl and stir with a wooden spoon for 3 minutes to release steam. Let it cool until warm, not hot, so the eggs do not scramble.
Beat in the eggs and flavoring
Use a wooden spoon or a mixer on low speed to beat in the eggs one at a time, waiting until each disappears before adding the next. Fold in the finely grated cheese.
Heat the poaching water
Bring 3 quarts3 liters water to a gentle boil in a wide pot and add 1 tsp6 g of the salt.
Pipe and poach the Parisian gnocchi
Transfer the choux paste to a piping bag with a 1/2-inch1.3 cm plain tip, or a sturdy food bag with a corner cut to that width. Pipe short lengths into the gently boiling water and cut them from the tip with a small knife. As each piece floats, lift it with a slotted spoon onto a tray, continuing to pipe and lift until all the paste is cooked.
Dry the piped gnocchi
Leave the lifted Gruyere gnocchi on the tray for 5 minutes, until visible surface moisture has evaporated.
Brown the Parisian gnocchi
Melt 4 Tbsp56 g of the butter in a wide skillet and brown the dry gnocchi on two sides.
Plate over ratatouille
Spoon the ratatouille into shallow bowls, place the browned gnocchi on top, and finish with torn basil.