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Gnocchi à la parisienne
Choux dumplings in béchamel
Gnocchi à la parisienne, choux-paste dumplings baked in béchamel
FrenchUnlike Italian potato gnocchi, the Paris version is made from choux paste flavoured with cheese and mustard, piped straight into simmering water and cut into little logs with a knife. The poached dumplings go into a dish with béchamel and more cheese and are baked until puffed and golden. It was a classic of old Parisian brasseries and grand-hotel kitchens and still turns up as a comforting supper or a side in bistros. Gruyère and Comté are traditionally made with animal rennet, so use a vegetarian mountain cheese. Chef's tip: dip the knife in hot water between cuts; the paste drops off cleanly instead of stretching into strings.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the gnocchi
- 1 cup water
- 2 ⅞ oz unsalted butter
- 1 tsp saltplus more for the water
- 5 ½ oz plain flour
- 4 eggs
- 1 tbsp Dijon mustard
- 4 oz Gruyère or Comtégrated; or a vegetarian hard cheese
- 2 tbsp chivessnipped
For the béchamel
- 1 ⅜ oz unsalted butter
- 1 ⅜ oz plain flour
- 2 cups milk
- 1 pinch ground nutmeg
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Method
0/6 doneStep 1: Bring 1 cup water, 2 ⅞ oz unsalted butter and 1 tsp salt to the boil, tip in 5 ½ oz plain flour and beat over a low heat for 2 minutes, until the dough forms a smooth ball. Cool in a bowl for 5 minutes, then beat in 4 eggs one at a time until glossy. Beat in 1 tbsp Dijon mustard, 2 tbsp chives and half of 4 oz Gruyère or Comté.
10 minStep 2: Bring a wide pan of salted water to a bare simmer. Spoon the paste into a piping bag with a 1.5 cm plain nozzle (or a freezer bag with the corner cut).
Step 3: Hold the bag over the water and squeeze, cutting off 3 cm lengths with a wet knife so they drop in. Poach in batches for 3–4 minutes, until they float and feel firm. Lift into a bowl of cold water, then drain. Common mistake: boiling the water hard; the gnocchi puff up and burst instead of setting.
12 minStep 4: Melt 1 ⅜ oz unsalted butter, stir in 1 ⅜ oz plain flour and cook for 1 minute. Whisk in 2 cups milk gradually and simmer, whisking, for 5 minutes, until it coats the back of a spoon. Season with 1 pinch ground nutmeg and a little salt.
7 minStep 5: Heat the oven to 400°F (350°F fan). Spread a little sauce in a buttered baking dish, add the gnocchi in one layer, pour over the rest of the sauce and scatter with the remaining cheese.
Step 6: Bake for 20–25 minutes, until puffed, bubbling at the edges and golden brown on top. Serve hot with a green salad.
25 min
Nutrition per serving
- Calories
- 590 kcal
- Protein
- 23 g
- Carbs
- 41 g
- Fat
- 37 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gnocchi à la parisienne take?
- About 65 minutes in total: 30 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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