You might remember the gnocchi Parisienne I raved about in my Baguette review. Well, I was so in love with this dish that I set about recreating it at home.
First I had to tackle making choux pastry, which is the basis for this gnocchi instead of the traditional potato gnocchi that most of us are familiar with. I’d never made choux pastry before, and I’d be lying if I said my first attempt was a success. It wasn’t. It was a sloppy mess that certainly wouldn’t have stood up to being piped. I learned later that I hadn’t whisked the pastry enough between each egg addition. I’d whisked until my arms were sore, and clearly it wasn’t enough, so when it came to my next attempt at choux I decided to break out my [amazon_link id=”B00005UP2K” target=”_blank” ]KitchenAid stand mixer[/amazon_link] to do the hard work for me. Lazy perhaps, but what a difference it made as I had perfectly pipe-able choux at the end! Since then I’ve made several batches of gnocchi Parisienne using this method and it’s so fantastically easy, so please don’t let the thought of making choux pastry stop you from making this recipe as it’s much simpler than it sounds.
The other great thing about this gnocchi Parisienne recipe is that all the components – the gnocchi, mushrooms and mornay – can be prepared well ahead of time and assembled at the last minute. In fact the choux gnocchi needs to be cooked in boiling water and left to dry out in the refrigerator, for at least an hour before it’s final pan fry in a smoking hot pan, adding a lovely sear to the gnocchi, which I think is what makes this dish so delicious.
So tell me, have you had choux pastry gnocchi before and have you ever made your own choux pastry?
Gnocchi Parisienne
Ingredients
- GNOCCHI:
- 250 ml milk 1 cup
- 60 g butter chopped, 4 tbs
- 125 g plain flour sifted, 1 cup
- 1 tbsp Dijon mustard
- 3 large eggs
- 2 tbs vegetable oil for frying
- MORNAY SAUCE:
- 3 tbs butter
- 1/4 cup plain flour
- 1/2 cup white wine
- 1 cups ½ warm milk
- 1/2 cup grated cheddar cheese
- pinch of nutmeg
- salt and pepper to taste
- MUSHROOMS:
- 1 tbs butter
- 1 tbs olive oil
- 100 g button mushrooms thinly sliced
- 2 tsp finely chopped rosemary
- salt and pepper to taste
Instructions
- To make the choux pastry gnocchi add the milk and butter to a medium sized saucepan and place over a medium heat. Bring to a simmer before reducing to a low heat. Add the flour and stir continuously, with a wooden spoon, until a smooth elastic dough forms that pulls away from sides of pan.
- Transfer to the bowl of a stand mixer fitted with a paddle attachment, add the mustard and beat for 1 minute. The mixture will look like it's falling apart, but don't fret, it will come back together when you add the eggs. Add the eggs, one at a time, and beat for 2 minutes, or until fully incorporated before adding the next egg. At the end you should have a relatively thick, but pipe-able dough. If the mixture is runny or sloppy keep beating.
- Bring a large saucepan of water to a boil and season with salt. Fill a disposable piping bag (or a piping bag fitted with a 2cm nozzle) with the choux mixture and cut the disposable piping bag so that you have an opening of about 2cm. Pipe the mixture into the boiling water in 2 batches, and cook until the gnocchi float to the surface. Remove the gnocchi with a slotted spoon and drain on paper towel. Place the gnocchi in the refrigerator for at least an hour, uncovered, to dry.
- For the mornay melt the butter in a medium sized saucepan over medium heat before adding the flour. Cook the flour and butter mixture, stirring, for 1 to 2 minutes, or until the mixture starts to bubble. Gradually add the wine and whisk until smooth before gradually adding the milk. Whisk until smooth and cook until the sauce coats the back of a spoon. Remove from the heat and add the cheese and nutmeg. Stir to combine and check for seasoning and adjust as necessary. If not using immediately cover with plastic wrap, with the plastic touching the surface of the sauce to prevent a skin forming.
- When ready to serve, place the mornay over a medium low heat to warm and place a large non stick frying pan over a high heat and add butter and oil and mushrooms and season. Cook for 2 to 3 minutes before adding the rosemary. Cook for 1 further minute and place the mushrooms in a bowl. Return the frying pan to a high heat and add the vegetable oil. The pan should be smoking hot before adding the gnocchi. Add the gnocchi and shake the pan to cook the gnocchi on all sides and prevent sticking. When cooked divide between serving bowls and top with the mushrooms and mornay sauce.
Homagosh – this would be the best thing I have ever eaten – this looks SO good and I am the biggest gnocchi fan ever.
Bec x
What a wonderful recipe! Not sure which I like more now, Italian or French gnocchi. While the Italian is more familiar to me, the French seems much more foolproof. I still need to get used to making the choux pastry. It gave my arms quite a workout! Reminds me that I need to invest in a stand mixer. Overall, great flavor!
Hello Jennifer. Thank you for this recipe. Made it last night and it was a hit. It was easier than I first thought although my gnocchi certainly didn’t look as good as yours! Kind regards. Gail
Hi Gail,
I’m SO glad you enjoyed it. It is a bit fiddly, but worth it. In fact it’s one of my husbands favourite dishes at the moment. As for the shape of the gnocchi, it does take a little practice. I like to use disposable piping bags and then use a palette knife to cut off each piece of gnocchi. Sometimes they end up with little tails, which you can remove for presentation. You can also try baking the gnocchi in the mornay sauce and mushrooms instead of frying them too, although I think that frying them adds a fantastic toasted flavour to the gnocchi, which I think makes the dish.
Thank you so much for taking the time to tell me how it turned out. 🙂 Lovely to hear from you as always.
I have only ever baked this before, using a Jacques Pepin recipe I found in a magazine years ago. The dough-making process was the same, pretty much (in a saucepan, stirring like a mad fool) but it was shaped onto a sheet pan and baked like cookies.
I’ll have to try the baked version. I’m guessing it would be just as delicious 🙂
I’ve never heard of choux gnocchi before. I want to try it SO bad now 🙂 Looks great Jen!
I’ve always made potato gnocchi but this dish sounds like something I should try. Beautiful dish.
I do indeed remember reading about these and they sounded fab! I’ve made choux lots of times but never a savoury version…sounds like something I need to try asap! x
I’ve never even heard of this style of gnocchi, although I love potato gnocchi. I might have to give it a go – especially if it’s an excuse to crack out my KitchenAid!
Hi Jessica, it’s a wonderful excuse to put your KitchenAid to work. 🙂 Good luck with it and let me know how it turns out 😀
G’day and YUM Jennifer, true!
I have not made gnocchi from pâte à choux, but based on your recipe and photo, it is now on my list to do!
Cheers! Joanne
Scrumptious! A tasty way of preparing gnocchi.
Cheers,
Rosa
If it’s not as stodgy, then I like it already. Lovely images Jennifer.
I adore gnocchi parisienne, but I haven’t had them for absolutely ages! I will definitely be having them again soon.
I adore gnocchi though I’ve never tried the French style. This dish looks fabulous!
I think you’ll love this gnocchi Laura. It doesn’t feel as stodgy as potato gnocchi.