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Parisian style gnocchi


Parisian style gnocchi

Parisian gnocchi are a simple but delicious first course that can also be prepared in advance.

Again a culinary dispute between neighbors: Italy and France. This time at the center of the dispute are Parisian gnocchi, a tasty first course where the gnocchi are prepared with a dough similar to choux pastry (the same as cream puffs so to speak), cooked in water and then drowned in a cheese sauce before being baked again. But we were talking about their origin: it seems in fact that, to the detriment of the name, they were prepared for the first time in Florence at the court of Lorenzo the Magnificent.

What matters is that gratin Parisian gnocchi are ideal if you are looking for a first course to prepare in advance and bake just before sitting down at the table. This way you can enjoy the evening without the worry of spending too much time at the stove. Excellent right?

Gnocchi being cooked
Gnocchi being cooked

Preparation

How to prepare the Parisian gnocchi recipe

1

First prepare the gnocchi. Heat the milk with the butter and a pinch of salt .

2

Once it comes to the boil, pour in the flour and mix vigorously until the dough begins to come away from the edges.

3

Season with parmesan and start adding the egg yolks , one at a time, waiting for the previous one to be absorbed before continuing.

4

Let everything cool and in the meantime dedicate yourself to the béchamel sauce . Melt the remaining butter in a small pan, add the flour and cook until it turns hazelnut coloured.

5

Pour in the milk , a pinch of salt and a pinch of nutmeg and mix with a whisk. Let it cook until the béchamel has thickened.

6

While it is still hot, add the Gruyere grated with the large-holed grater and the Parmesan .

7

Now prepare the gnocchi : bring a large pan full of salted water to the boil and, using two spoons, drop in small portions of dough. To speed up the process you can transfer the mixture into a pastry bag fitted with a smooth nozzle and cut pieces of dough directly into the boiling water.

8

As soon as they float to the surface, drain them with a slotted spoon and season them with the cheese bechamel. Transfer to a baking dish suitable for oven cooking, sprinkle with parmesan and bake at 200°C for 15 minutes in grill mode.

This recipe is amazing and, just like gnocchi , it lends itself well to being prepared with other types of cheese, turning into an excellent empty-the-fridge recipe.

Preparation

Parisian style gnocchi with the Thermomix

1

First prepare the cheese bechamel sauce. Place butter , flour and milk in the bowl and cook for 25 minutes. 90°C speed 2.

2

Then add a pinch of salt , a pinch of nutmeg and mix for 10 seconds. speed 3.

3

Add the Parmesan and Gruyère cheese grated with a grater with large holes and melt for 1 minute. speed 4.

4

Pour the sauce into a baking dish suitable for cooking in the oven, rinse the bowl and prepare the gnocchi. Place the milk and butter in the bowl together with a pinch of salt and cook for 5 minutes. 100°C speed Soft.

5

Add the flour and continue cooking for 2 minutes. 100°C speed 4.

6

Enrich the dough with parmesan then start incorporating the egg yolks from the hole on the cap at a speed setting. 4 . Join them one at a time, waiting for the previous one to be absorbed before continuing.

7

Once the mixture is lukewarm, using two teaspoons (or a pastry bag) drop small portions into a pan filled with boiling salted water. As they come to the surface, drain them and transfer them to the baking dish with the cheese bechamel.

8

Mix well, cover with parmesan and gratinate at 200°C for 15 minutes.

Conservation

The Parisian gnocchi can be kept for half a day outside the refrigerator waiting to be cooked. Once ready, after being baked in the oven, you can store them in the refrigerator and consume them within 2-3 days, reheating them in the oven, in a pan or in the microwave.

Read also
It's easy to say gnocchi, but which recipe to choose?

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