Gnocchi à la Parisienne with Pistou
By Steve DunnPublished on August 2, 2021
Time
1 hour, plus 30 minutes resting
Yield
Serves 4
Ingredients
Gnocchi
3 large eggs 4 tablespoons unsalted butter ¾ teaspoon table salt ¾ cup (3¾ ounces/106 grams) all-purpose flour 2 ounces (57 grams) Gruyère cheese, shredded (½ cup)⅛ teaspoon pepperPistou
1¼ cups fresh basil leaves 1½ ounces (43 grams) Parmesan cheese, grated (¾ cup), plus extra for serving½ cup extra-virgin olive oil 2 garlic cloves, minced2 anchovy fillets, rinsed, patted dry, and minced1 teaspoon grated lemon zest plus 2 teaspoons juice3 tablespoons unsalted butterBefore You Begin
Emmentaler can be used in place of the Gruyère. You'll need a pastry bag and a ½-inch round tip for this recipe. If these are unavailable, substitute a large zipper-lock bag with one corner snipped off to create a ½-inch opening. This recipe can be doubled, if desired. Serve the gnocchi in wide, shallow pasta bowls.
Instructions
- Fit pastry bag with ½-inch round tip. Beat eggs in 2-cup liquid measuring cup.
- Bring ¾ cup water, butter, and salt to boil in small saucepan over medium heat, stirring occasionally. As soon as mixture boils, remove saucepan from heat and stir in flour until incorporated. Return saucepan to low heat and cook, stirring constantly, using smearing motion, until mixture looks like shiny, wet sand, about 2 minutes.
- Immediately transfer mixture to food processor. Add Gruyère and pepper and process, with feed tube open, for 10 seconds. With processor running, gradually add eggs in steady stream. When all eggs have been added, scrape down sides of bowl with rubber spatula. Continue to process until smooth, thick, sticky paste forms, about 30 seconds longer. Fill prepared pastry bag with warm mixture. Twist top of bag to close and let rest at room temperature for 30 minutes.
- While dough rests, add all ingredients to clean, dry processor and process until smooth, about 15 seconds, scraping down sides of bowl as needed.
- Lightly grease rimmed baking sheet. Bring 4 quarts water to boil in large Dutch oven. Reduce heat to maintain gentle simmer. Using 1 hand, hold pastry bag at 45-degree angle so tip is about 3 inches away from surface of water and squeeze bag to force dough out of tip. Using paring knife, cut off ¾-inch lengths and let them fall into water. Continue to pipe until 20 to 30 gnocchi are in pot. Simmer until gnocchi float and are slightly firm, about 2 minutes. Using spider skimmer or slotted spoon, transfer gnocchi to prepared sheet. Repeat until all dough is cooked (4 to 6 batches). (If not proceeding immediately, allow gnocchi to cool completely. Transfer to airtight container and refrigerate for up to 3 days. Alternatively, freeze on sheet until solid, then transfer to zipper-lock bag and freeze for up to 2 months; sauté from frozen, adding 1 to 2 minutes to cooking time.)
- Melt 3 tablespoons butter in 12-inch nonstick skillet over medium heat. Add all gnocchi and shake skillet gently until gnocchi fall into single layer. Cook, tossing every 2 minutes, until gnocchi are golden brown and slightly puffed, about 6 minutes. Remove skillet from heat.
- Divide pistou evenly among wide, shallow pasta bowls and spread to coat bottoms of bowls. Top pistou with gnocchi and serve with extra Parmesan.
for the gnocchi
for the pistou
to serve
Time
1 hour, plus 30 minutes restingYield
Serves 4Ingredients
Gnocchi
3 large eggs
4 tablespoons unsalted butter
¾ teaspoon table salt
¾ cup (3¾ ounces/106 grams) all-purpose flour
2 ounces (57 grams) Gruyère cheese, shredded (½ cup)
⅛ teaspoon pepper
Pistou
1¼ cups fresh basil leaves
1½ ounces (43 grams) Parmesan cheese, grated (¾ cup), plus extra for serving
½ cup extra-virgin olive oil
2 garlic cloves, minced
2 anchovy fillets, rinsed, patted dry, and minced
1 teaspoon grated lemon zest plus 2 teaspoons juice
3 tablespoons unsalted butter
Test Kitchen Techniques
Ingredients
Gnocchi
3 large eggs
4 tablespoons unsalted butter
¾ teaspoon table salt
¾ cup (3¾ ounces/106 grams) all-purpose flour
2 ounces (57 grams) Gruyère cheese, shredded (½ cup)
⅛ teaspoon pepper
Pistou
1¼ cups fresh basil leaves
1½ ounces (43 grams) Parmesan cheese, grated (¾ cup), plus extra for serving
½ cup extra-virgin olive oil
2 garlic cloves, minced
2 anchovy fillets, rinsed, patted dry, and minced
1 teaspoon grated lemon zest plus 2 teaspoons juice
3 tablespoons unsalted butter
Test Kitchen Techniques
Ingredients
Gnocchi
3 large eggs
4 tablespoons unsalted butter
¾ teaspoon table salt
¾ cup (3¾ ounces/106 grams) all-purpose flour
2 ounces (57 grams) Gruyère cheese, shredded (½ cup)
⅛ teaspoon pepper
Pistou
1¼ cups fresh basil leaves
1½ ounces (43 grams) Parmesan cheese, grated (¾ cup), plus extra for serving
½ cup extra-virgin olive oil
2 garlic cloves, minced
2 anchovy fillets, rinsed, patted dry, and minced
1 teaspoon grated lemon zest plus 2 teaspoons juice
3 tablespoons unsalted butter
Test Kitchen Techniques
Why This Recipe Works
For an easier take on tricky-to-make Italian potato gnocchi, we turned to their French cousin, gnocchi à la Parisienne. French gnocchi are made with pate a choux, the eggy French pastry dough also used to make éclairs, profiteroles, and beignets. We made our dough quickly on the stovetop and then transferred it to a food processor to incorporate the eggs. We piped and cut the dough into simmering water to form the gnocchi and then seared them in a hot skillet to lightly brown and puff them to tender, melt-in-your-mouth perfection. We finished our gnocchi with a quick emerald-hued pistou.
Before You Begin
Emmentaler can be used in place of the Gruyère. You'll need a pastry bag and a ½-inch round tip for this recipe. If these are unavailable, substitute a large zipper-lock bag with one corner snipped off to create a ½-inch opening. This recipe can be doubled, if desired. Serve the gnocchi in wide, shallow pasta bowls.
Instructions
- Fit pastry bag with ½-inch round tip. Beat eggs in 2-cup liquid measuring cup.
- Bring ¾ cup water, butter, and salt to boil in small saucepan over medium heat, stirring occasionally. As soon as mixture boils, remove saucepan from heat and stir in flour until incorporated. Return saucepan to low heat and cook, stirring constantly, using smearing motion, until mixture looks like shiny, wet sand, about 2 minutes.
- Immediately transfer mixture to food processor. Add Gruyère and pepper and process, with feed tube open, for 10 seconds. With processor running, gradually add eggs in steady stream. When all eggs have been added, scrape down sides of bowl with rubber spatula. Continue to process until smooth, thick, sticky paste forms, about 30 seconds longer. Fill prepared pastry bag with warm mixture. Twist top of bag to close and let rest at room temperature for 30 minutes.
- While dough rests, add all ingredients to clean, dry processor and process until smooth, about 15 seconds, scraping down sides of bowl as needed.
- Lightly grease rimmed baking sheet. Bring 4 quarts water to boil in large Dutch oven. Reduce heat to maintain gentle simmer. Using 1 hand, hold pastry bag at 45-degree angle so tip is about 3 inches away from surface of water and squeeze bag to force dough out of tip. Using paring knife, cut off ¾-inch lengths and let them fall into water. Continue to pipe until 20 to 30 gnocchi are in pot. Simmer until gnocchi float and are slightly firm, about 2 minutes. Using spider skimmer or slotted spoon, transfer gnocchi to prepared sheet. Repeat until all dough is cooked (4 to 6 batches). (If not proceeding immediately, allow gnocchi to cool completely. Transfer to airtight container and refrigerate for up to 3 days. Alternatively, freeze on sheet until solid, then transfer to zipper-lock bag and freeze for up to 2 months; sauté from frozen, adding 1 to 2 minutes to cooking time.)
- Melt 3 tablespoons butter in 12-inch nonstick skillet over medium heat. Add all gnocchi and shake skillet gently until gnocchi fall into single layer. Cook, tossing every 2 minutes, until gnocchi are golden brown and slightly puffed, about 6 minutes. Remove skillet from heat.
- Divide pistou evenly among wide, shallow pasta bowls and spread to coat bottoms of bowls. Top pistou with gnocchi and serve with extra Parmesan.
for the gnocchi
for the pistou
to serve
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