GNOCCHI PARISIENNE
Steps:
- In a small saucepan, combine the water, salt and nutmeg with 2 tablespoons of the butter and bring to a boil over high heat. As soon as the water boils, add the flour all at once and beat the dough with a wooden spoon until it is thick and comes away from the side of the pan. Cook, stirring to dry out the dough, about 30 seconds. Transfer the dough to a medium bowl and let cool slightly, about 5 minutes. Beat 1 egg into the dough until incorporated. Beat in 1/4 cup of the cheese and another egg until blended, then beat in the last egg until the dough is very smooth. Preheat the oven to 350°. Bring a large pot of salted water to a boil. Set a bowl of ice water near the stove. With a large spatula, transfer the dough to a resealable plastic bag, pressing it into one corner. Cut off the tip of the bag; the opening should be about 1/2 inch long. Reduce the heat to maintain a gentle simmer. Carefully hold the bag over the water and press out the dough, using a small sharp knife to cut it into 1 1/2-inch lengths before it drops into the pot (see Note). Simmer the gnocchi for 3 minutes. With a slotted spoon, transfer the gnocchi to the ice water bath to stop the cooking. Transfer the gnocchi to paper towels and pat dry. Grease a 9-by-12-inch baking dish with the remaining 1 tablespoon of butter. Arrange the gnocchi in the dish and sprinkle with the remaining 2 tablespoons of cheese. Bake until puffed, about 25 minutes. Preheat the broiler. Broil the gnocchi 6 inches from the heat for 1 to 2 minutes, or until browned. Serve right away. MAKE AHEAD The gnocchi can be prepared through Step 4 and refrigerated overnight before baking and broiling. NOTES The gnocchi dough can also be shaped with 2 teaspoons
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Greg Marcantelli
[email protected]These gnocchi were okay, but I've had better.
Landon Starkey
[email protected]Overall, I was disappointed with this recipe.
Cheryl Tidwell
[email protected]I found this recipe to be a bit too complicated.
Kabir Islam
[email protected]The sauce was a bit bland.
Jove
[email protected]These gnocchi were a bit too heavy for my taste.
Sylvia. Cottonwood
[email protected]Loved the crispy parmesan crust on these gnocchi.
Dark Lyrics
[email protected]This recipe was easy to follow and the gnocchi turned out great.
farhad dawar
[email protected]These gnocchi were amazing! Will definitely make again.
Alex Lee
[email protected]I love this recipe for gnocchi parisienne. The gnocchi are so light and fluffy, and the sauce is delicious.
Wyanet Abela
[email protected]These gnocchi were a bit more work than I expected, but they were definitely worth it. They were so delicious and flavorful.
Popei Ivano
[email protected]I've made this recipe a few times now, and it's always a crowd-pleaser. The gnocchi are so easy to make, and they're always a hit.
jam boii25
[email protected]This is one of my favorite gnocchi recipes. The gnocchi are always light and fluffy, and the sauce is delicious.
MD Sahmim Ahmed
[email protected]These gnocchi were amazing! I loved the crispy exterior and the soft, pillowy interior. The sauce was also very flavorful.
Jaymizz Dopejay
[email protected]I was a bit hesitant to try making gnocchi from scratch, but this recipe made it so easy. The gnocchi were so delicious and flavorful, and they paired perfectly with the tomato sauce.
Saurav Rai
[email protected]I've made gnocchi a few times before, but this recipe was by far the easiest. The gnocchi turned out perfectly cooked and had a great flavor.
Valerie Robinson
[email protected]These gnocchi were a hit! The texture was light and fluffy, and the flavor was delicious. I especially liked the crispy Parmesan crust.