· recipe ·
Parisian Gnocchi with Dijon and Parmesan
Dijon brings a gentle sharpness to Parmesan choux gnocchi, whose browned surfaces contrast with their tender centers.
Time and servings
- Prep
- 20 min
- Cook
- 50 min
- Additional
- 5 min
- Total
- 75 min
- Servings
- 4
Nutrition per serving
- Calories
- about 520
- Protein
- 18 g
- Fat
- 39 g
- Carbs
- 24 g
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 and Dijon mustard.
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 poached gnocchi
Leave the lifted gnocchi on the tray for 5 minutes, until visible surface moisture has evaporated.
Brown them in butter
Melt 4 Tbsp56 g of the butter in a wide skillet. Add the dry gnocchi and turn them until two sides are golden; season with black pepper and up to 1/2 tspup to 3 g of the salt only if needed.
Finish with chives
Thinly slice the chives and scatter them over the hot Parisian gnocchi just before serving.
