Parisian Gnocchi

Name: Parisian Gnocchi
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 tables finely sliced chives; 1 Tbsp Dijon mustard; 3 larges eggs; 177 grams 1/4 cups all-purpose flour; 2 Tbsps chopped fresh parsley leaves; 4 grams 3/4 teaspoon (about kosher salt; 4 servings Olive oil; 28 grams 1/2 cup (about freshly grated Parmesan cheese; 8 Tbsps (1 stick, 4 ounces) unsalted butter; 227 grams cup water

You can never have too many side dish recipes, so give Parisian Gnocchi a try. One portion of this dish contains approximately 12g of protein, 42g of fat, and a total of 564 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up parmesan cheese, kosher salt, eggs, and a few other things to make it today.

Instructions

Bring water, butter, and salt to a boil in a medium saucepan over high heat.

Ingredients you will need

Butter

Water

Salt

Equipment you will use

Sauce Pan

Add flour all at once and stir with a wooden spoon until a smooth dough forms. Reduce heat to medium-low and continue to stir, beating dough forcefully and rapidly to prevent it from sticking to the pot. Continue cooking until dough pulls away from sides of pot leaving a thin layer and steams slightly.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Wooden Spoon

Pot

To Finish with Stand

Transfer hot dough to the bowl of a stand mixer fitted with a paddle attachment.

Ingredients you will need

Dough

Equipment you will use

Stand Mixer

Bowl

Add mustard and cheese and beat on medium-low speed.

Ingredients you will need

Mustard

Cheese

Add eggs one at a time, allowing dough to fully incorporate egg before adding the next one. When final egg has been added, add herbs and beat to combine.

Ingredients you will need

Dough

Herbs

Egg

Transfer mixture to a gallon-sized zipper-lock bag or a pastry bag fitted with a 1/2-inch tip. Proceed to Step

Equipment you will use

Pastry Bag

Remove pot from heat.

Equipment you will use

Pot

Add mustard and cheese and beat with wooden spoon until homogenous.

Ingredients you will need

Mustard

Cheese

Equipment you will use

Wooden Spoon

Add eggs one at a time, beating vigorously with each addition to prevent eggs from curdling and allowing dough to fully incorporate egg before adding the next one. When final egg has been added, add herbs and beat to combine.

Ingredients you will need

Dough

Herbs

Egg

Transfer mixture to a gallon-sized zipper-lock bag or a pastry bag fitted with a 1/2-inch tip.

Equipment you will use

Pastry Bag

Let mixture rest 15 to 25 minutes at room temperature. Meanwhile, bring a large pot of salted water to a simmer and have a rimmed baking sheet. If using a zipper-lock bag, cut off a 1/2-inch opening in one corner. Holding the bag over the boiling water, squeeze the mixture out of the bag, cutting it off with a paring knife into 1-inch lengths and letting them fall directly into the simmering water. Continue cutting off as many as you can in one minute, then stop.

Ingredients you will need

Water

Equipment you will use

Baking Sheet

Knife

Pot

When all gnocchi have floated to the top, continue cooking until gnocchi are fully cooked to the center, about 3 minutes longer. Lift gnocchi with a fine mesh strainer or a metal spider and transfer to rimmed baking sheet.

Ingredients you will need

Gnocchi

Equipment you will use

Sieve

Baking Sheet

Drizzle with a little bit of olive oil and toss to coat. Repeat with remaining dough. Cooled gnocchi can be refrigerated until ready to continue cooking in either the Parisian Gnocchi with Roasted Cherry Tomatoes, Corn, and Zucchini, or in the Parisian Gnocchi Soufflé.

Ingredients you will need

Cherry Tomato