A Dumpling Like No Other
Parisian Gnocchi is no ordinary dumpling. While its Italian cousin relies on potatoes and flour, this French version springs from choux pastry—the same dough behind cream puffs and éclairs. As a result, the dumplings are incredibly light and delicate, almost otherworldly in texture.
A Dish Shrouded in Mystery
The origins of Parisian Gnocchi are as enigmatic as the dish itself. Some credit its creation to late 19th-century Parisian chefs, while others believe it was born from a surplus of choux pastry and a dash of creativity. Regardless of its beginnings, it has become a beloved staple of French cuisine, embodying the elegance and ingenuity of Parisian cooking.
The Secret to Its Magic
What makes Parisian Gnocchi truly special is its texture. The dough, a simple blend of flour, butter, eggs, and water, is piped into small mounds, briefly poached, and then baked. This two-step process yields dumplings that are tender inside, golden and crisp outside, and impossibly light throughout. Consequently, it’s a dish that invites you to slow down and savour every bite.
How to Make Parisian Gnocchi at Home
Creating Parisian Gnocchi requires a bit of finesse, but the process is deeply rewarding. Here’s how to bring a taste of Paris to your kitchen.
Ingredients
For the gnocchi:
1 cup water
½ cup unsalted butter
½ teaspoon salt
1 cup all-purpose flour
4 large eggs
Salt and pepper to taste
Fresh herbs (optional, for garnish)
For the Mornay sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
1 cup grated Gruyère cheese
Salt and pepper to taste
Step 1: Make the Choux Pastry
Combine water, butter, and salt in a saucepan. Bring to a boil, stirring occasionally.
Reduce heat to low and add flour all at once. Stir vigorously until the mixture forms a smooth ball and pulls away from the pan’s sides.
Remove from heat and let cool for a minute.
Add eggs one at a time, stirring vigorously after each addition until the dough is smooth and glossy. Finally, season with salt and pepper.
Step 2: Shape and Poach the Gnocchi
Transfer the dough to a piping bag fitted with a large round tip.
Bring a pot of salted water to a gentle boil. Pipe the dough directly into the water, cutting it into 1-inch pieces as you go.
Cook for 2-3 minutes, or until the gnocchi float to the surface.
Use a slotted spoon to transfer them to a baking dish.
Step 3: Make the Mornay Sauce
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
Gradually whisk in milk, ensuring no lumps form. Cook for 5-7 minutes until the sauce thickens.
Remove from heat and stir in grated Gruyère until smooth. Season with salt and pepper.
Step 4: Assemble and Bake
Pour the Mornay sauce over the gnocchi, ensuring each piece is coated.
Sprinkle with extra cheese if desired.
Bake at 400°F (200°C) for 20-25 minutes, until the sauce is bubbly and the top is golden brown.
Let cool for a few minutes before serving. Garnish with fresh herbs if desired.
Why This Dish Stands Out
In a world of heavy, starchy comfort foods, Parisian Gnocchi is a revelation. It transforms simple ingredients into something extraordinary, proving that a little effort and attention can yield magic. Moreover, its light, airy texture sets it apart from traditional dumplings, making it a refreshing alternative.
A Meal to Remember
Pair this dish with a crisp green salad and a glass of white wine. Not only is it a meal, but it’s also an experience—a reminder of the joy of cooking and the elegance of French cuisine.
