Gnocchi Parisienne

Elevate your dinner table with the luxurious and unique 'Gnocchi Parisienne,' a French-inspired twist on traditional gnocchi. This elegant dish features pillowy pâte à choux dumplings, enriched with Gruyère cheese, that are poached to perfection before being bathed in a velvety, nutmeg-scented béchamel sauce. Topped with a golden layer of melted Parmesan and Gruyère, the gnocchi is broiled until irresistibly bubbly and creamy. Perfect for a cozy dinner party or as a decadent comfort meal, this recipe is a delightful blend of rich flavors and refined techniques. Garnish with fresh parsley for a touch of brightness, and serve warm for an unforgettable culinary experience.

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 100 grams unsalted butter
• 250 milliliters water
• 1 teaspoons salt
• 150 grams all-purpose flour
• 4 pieces large eggs
• 50 grams grated Gruyère cheese
• 500 milliliters whole milk
• 100 milliliters heavy cream
• 30 grams unsalted butter (for sauce)
• 30 grams all-purpose flour (for sauce)
• 0.25 teaspoons nutmeg
• 50 grams grated Parmesan cheese
• 2 tablespoons fresh parsley (optional garnish)

Directions

Step 1

In a medium saucepan, combine butter, water, and salt. Bring the mixture to a boil over medium heat.

Step 2

Once boiling, remove from heat and quickly stir in the flour all at once. Return the saucepan to the stovetop over low heat and stir vigorously with a wooden spoon for 2-3 minutes, until the dough pulls away from the sides of the pan and forms a smooth ball.

Step 3

Transfer the dough to a mixing bowl and let it cool for 5 minutes. Beat in the eggs, one at a time, making sure the mixture is smooth before adding the next egg.

Step 4

Once all the eggs are incorporated, fold in the Gruyère cheese. The finished dough should be glossy and slightly sticky.

Step 5

Bring a large pot of salted water to a gentle simmer. Transfer the dough to a piping bag fitted with a round tip (or use a zip-top bag with the corner snipped off).

Step 6

Pipe 1-inch lengths of dough into the simmering water, cutting them with a small knife or scissors. Work in batches to avoid crowding.

Step 7

Let the gnocchi cook for 2-3 minutes until they float to the surface. Remove with a slotted spoon and transfer to a baking dish that has been lightly greased.

Step 8

Preheat your broiler on high. To make the sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to create a roux. Gradually whisk in the milk and cream, stirring constantly until the sauce thickens.

Step 9

Season the sauce with nutmeg, salt, and pepper to taste. Stir in the Parmesan cheese until melted and smooth.

Step 10

Pour the sauce over the poached gnocchi in the baking dish. Sprinkle additional Parmesan or Gruyère on top if desired.

Step 11

Place the baking dish under the broiler until the top is golden and bubbly, about 3-5 minutes. Keep an eye on it to prevent burning.

Step 12

Remove from the oven and optionally garnish with fresh parsley. Serve warm and enjoy!

Nutrition Facts

Serving size	1490 grams (1490.0g)

Amount per serving	% Daily Value*
Calories	2935

Total Fat 212.20g	272%
Saturated Fat 121.70g	609%
Polyunsaturated Fat 0.60g
Cholesterol 1294mg	431%
Sodium 4082mg	177%
Total Carbohydrate 165.90g	60%
Dietary Fiber 5.10g	18%
Total Sugars 25.40g
Protein 93.90g	188%

Vitamin D 416IU	2081%
Calcium 1787mg	137%
Iron 13mg	71%
Potassium 1328mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.8%

Protein: 12.7%

Carbs: 22.5%