Parisian Gnocchi

Parisian gnocchi are a rich and satisfying dish that combines the lightness of gnocchi with the typical gratin of French cuisine. Here’s how to prepare them with an Italian twist.

Ingredients

• 250 ml of water
• 50 g of butter
• 1 pinch of salt
• 150 g of flour
• 4 eggs
• 100 g of grated cheese (Emmental, Gruyère or Parmigiano-Reggiano for a more Italian variant)
• Nutmeg (to taste)
• Butter and grated cheese for gratinating

Preparation

1. In a pot, bring the water to a boil with the butter and a pinch of salt.
2. Once the butter has melted and the water is boiling, pour in all the flour at once and stir vigorously with a wooden spoon until the dough pulls away from the sides of the pot forming a ball.
3. Remove the pot from the heat and let the dough cool slightly for a few minutes.
4. Add the eggs, one at a time, incorporating each completely before adding the next.
5. Add the grated cheese and a pinch of nutmeg, stirring until a homogeneous mixture is obtained.
6. Transfer the dough to a piping bag with a smooth tip.
7. In a pot with plenty of boiling salted water, squeeze the dough directly over the water, cutting gnocchi about 2-3 centimeters long with a knife.
8. When the gnocchi float to the surface, wait another minute, then lift them with a slotted spoon and transfer them to a baking dish greased with butter.
9. Sprinkle the gnocchi with additional grated cheese and a few knobs of butter.
10. Bake at 180 °C for about 20 minutes or until a golden crust forms on the surface.

Trivia

The name “alla parigina” suggests the French origin of the dish, but it has been adapted in kitchens around the world, including Italian ones, where Parmigiano-Reggiano is often used to enrich the dish with a bolder and slightly salty flavor. The texture of the gnocchi is more similar to that of éclairs, since the base dough is choux pastry also used in pastry making.

Enjoy your meal!