Parisian gnocchi are light, airy cheese dumplings that are made from poached pâte à choux. Enjoy them on their own, with a sprinkling of Parmesan, or with a simple sauce such as the arugula pistou seen below.
Ingredients
6 Tbsp. Unsalted Butter
½ tsp. Kosher Salt
1 c. All-Purpose Flour
½ . grated Gruyère cheese
4 Eggs
Instructions
Place the butter and salt in a medium saucepan with 1 c. water. Place the pan over medium heat. Let the butter melt and bring the mixture to a simmer. Once the mixture has reached a simmer, remove the pan from the heat and stir in the flour. Stir with a wooden spoon until the flour has been incorporated and the mixture is a paste-like consistency.
Now place the pan over a low flame. Cook, stirring, for about 5 minutes until the mixture pulls away from the pan in one large clump, is smooth and has darkened slightly. Remove from heat and stir in the cheese.
Transfer the mixture to the bowl of a stand mixer and beat for a few minutes until the mixture has cooled down somewhat (you want to avoid making scrambled egg!). Once cooled, add the eggs, one at a time, and beat until the dough is smooth and shiny.
Bring a large pot of salted water to a simmer and prepare an ice bath. Transfer the dough from the mixing bowl to a pastry bag. You'll need to make the gnocchi in a few batches so they won't be crowded. Hold the pastry bag in one hand, just above the simmering water, and gently squeeze so the dough comes out slowly and steadily. Have a small knife in your other hand and as the dough is forced out, cut it crosswise at ½ inch intervals and let them fall into the pot. Work quickly as you'll want to get a bunch into the water at approximately the same time so they'll finish cooking at the same time. Let them poach for about 5 minutes, then remove with a slotted spoon, and plunge into the ice bath (or skip the ice bath, put them on a plate, and grab a fork!). Drain the gnocchi and refrigerate until you are ready to serve them.
When you are ready to serve the gnocchi, heat a Tbsp. or so of butter or olive oil in a large non-stick sauté pan. Add the gnocchi and let them cook, undisturbed for a couple of minutes until they are golden on one side. Give them a stir and allow them to get a little color on the other sides. Sauce the gnocchi as desired and serve immediately.
Recipe by strawberryplum at http://www.strawberryplum.com/parisian-gnocchi-with-arugula-pistou-crispy-prosciutto/