Delightful Parisian Gnocchi: A Light and Tender French Dumpling Delight

Discover the magic of Parisian gnocchi, a delectable French twist on the classic Italian dumpling. These cloud-like pillows of goodness are made with pâte à choux, offering a lighter, airier alternative to their potato-based cousins.

Parisian gnocchi are a testament to the versatility of pâte à choux – the same dough that brings us éclairs, cream puffs, and gougères. In this recipe, we’ll guide you through creating these heavenly dumplings, perfect for elevating your next dinner party or cozy night in.

Mastering the Art of Pâte à Choux

The foundation of Parisian gnocchi lies in the perfect pâte à choux. This hot water dough is a culinary chameleon, transforming into various delights depending on how it’s prepared. For our gnocchi, we’ll be simmering the dough to create tender, pillowy bites that are then crisped to golden perfection.

The Science Behind the Fluff

What sets Parisian gnocchi apart is the unique properties of hot water dough. Unlike cold water doughs that develop stretchy gluten, hot water denatures proteins, resulting in a more pliable, less elastic dough. This allows our gnocchi to puff up beautifully when cooked, creating that sought-after light and airy texture.

Streamlining the Process: Stand Mixer Magic

While traditionalists might insist on the wooden spoon method, we’re all about working smarter, not harder. Enter the stand mixer – your new best friend in gnocchi making. It effortlessly incorporates the eggs, ensuring a smooth, well-mixed dough without the arm workout.

Piping Perfection: The Key to Uniform Gnocchi

Mastering the piping technique is crucial for creating uniform gnocchi. With practice, you’ll be dropping these little dumplings into simmering water like a pro. Remember, speed is key – aim to pipe as many as possible within a minute for even cooking.

Versatile Serving Suggestions

One of the joys of Parisian gnocchi is their adaptability. Crisp them under the broiler with a shower of Parmesan for a simple, satisfying dish. Or use them as a canvas for seasonal ingredients – think sweet corn and zucchini in summer, or sage-scented butternut squash in fall.

Parisian Gnocchi Recipe

Ingredients

• 1 cup (8 ounces) water
• 8 tablespoons (1 stick, 4 ounces) unsalted butter
• 3/4 teaspoon (about 0.15 ounces) kosher salt
• 1 1/4 cups (6.25 ounces) all-purpose flour
• 1 tablespoon Dijon mustard
• 1/2 cup (about 1 ounce) freshly grated Parmesan cheese
• 3 large eggs
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons finely sliced chives
• Olive oil

Directions

1. In a medium saucepan, bring water, butter, and salt to a rolling boil over high heat. Add all the flour at once and stir vigorously with a wooden spoon until a smooth dough forms. Reduce heat to medium-low and continue stirring forcefully to prevent sticking. Cook until the dough pulls away from the sides of the pot, leaving a thin layer, and starts to steam slightly.
2. Stand Mixer Method: Transfer the hot dough to a stand mixer bowl fitted with a paddle attachment. Add mustard and cheese, beating on medium-low speed. Incorporate eggs one at a time, ensuring each is fully mixed before adding the next. After the final egg, mix in the herbs. Transfer the mixture to a gallon-sized zipper-lock bag or a pastry bag with a 1/2-inch tip. Proceed to Step 4.
3. Hand Method: Remove the pot from heat. Beat in mustard and cheese with a wooden spoon until well combined. Add eggs one at a time, stirring vigorously to prevent curdling. Ensure each egg is fully incorporated before adding the next. Mix in herbs after the final egg. Transfer the mixture to a gallon-sized zipper-lock bag or a pastry bag with a 1/2-inch tip.
4. Allow the mixture to rest for 15-25 minutes at room temperature. Meanwhile, bring a large pot of salted water to a simmer and prepare a rimmed baking sheet. If using a zipper-lock bag, cut a 1/2-inch opening in one corner. Hold the bag over the simmering water and squeeze out the mixture, using a paring knife to cut it into 1-inch lengths, letting them fall directly into the water. Aim to cut as many as possible within one minute.
5. Once all gnocchi have floated to the surface, continue cooking for about 3 minutes to ensure they’re fully cooked through. Use a fine mesh strainer or spider to transfer the gnocchi to the prepared baking sheet. Drizzle with olive oil and toss to coat. Repeat with any remaining dough. Cooled gnocchi can be refrigerated until ready to use in your chosen recipe, such as Parisian Gnocchi with Roasted Cherry Tomatoes, Corn, and Zucchini, or Parisian Gnocchi Soufflé.