I invite you to explore the delicious world of French cuisine with the Parisian Gnocchi recipe! These fluffy gnocchi are a true culinary journey in the heart of France.
Imagine the joy of enjoying these soft dumplings, wrapped in a creamy and fragrant sauce, which will teleport you directly to picturesque Paris. With each bite, you will discover that this Parisian style gnocchi recipe is a veritable oasis of fine and elegant tastes. So, don’t hesitate to try this unique taste experience and enjoy the Parisian flavors right at your home!
The history of gnocchi Parisienne
The recipe for Gnocchi Parisienne, or Gnocchi a la Parisienne, has its roots in French cuisine and is part of the comfort food category. Despite its name, which suggests an Italian origin (gnocchi), this recipe is specific to Parisian cuisine and has its own history.
Gnocchi Parisienne are similar to Italian gnocchi, but have some notable differences. Instead of being made from potatoes, like traditional gnocchi, Gnocchi Parisienne are made from a choux paste (choux dough). This is the same paste used to make choux pastry for eclairs or profiteroles. The dough is mixed with cheese and eggs, resulting in soft and fluffy gnocchi.
The Gnocchi Parisienne recipe was created in France, and Paris is considered the epicenter of French cuisine. This type of food became popular in Parisian cuisine in the 19th century and has continued to be a popular choice in French gastronomy over time.
Gnocchi Parisienne are often served in a cheese sauce, such as Bechamel, and sprinkled with grated cheese before being baked in the oven to obtain a golden and crispy crust. This dish is a perfect example of comforting and delicious Parisian cuisine, and is appreciated for its refined taste and fluffy texture.
Ingredients for Parisian gnocchi
- Butter: Butter adds a richness and creamy texture to the Bechamel sauce, which is often used to accompany Gnocchi Parisienne. Make sure you use good quality butter for a rich taste.
- White flour: Flour is used to create the dough from which gnocchi are made. It is important to mix it well with the other ingredients in order to obtain an appropriate dough consistency.
- Dijon mustard: Dijon mustard adds a subtle and aromatic taste to the Bechamel sauce, offering a pleasant balance between sweet and slightly spicy.
- Parmesan: Parmesan is an essential ingredient for flavor. Grated Parmesan cheese is added both to the gnocchi dough and to the Bechamel sauce, giving it a rich and umami taste.
- Eggs: Eggs are used to bind the ingredients in the gnocchi dough and to give them a fluffier texture. They are a crucial element for the final consistency.
- Parsley and green onion: These fresh herbs add freshness and vibrant flavors to the gnocchi and sauce. They are traditionally used to decorate and add a touch of color to the dish.
- Olive oil and garlic: Olive oil and garlic are used to prepare kale and leeks, adding a wonderful taste and aroma to the vegetables.
- Kale and leeks: These vegetables add texture and nutrients to the recipe. Leeks and kale are cooked in olive oil and garlic until soft and aromatic, then mixed with gnocchi.
Parisian gnocchi vs. Italian gnocchi
Italian gnocchi: Traditional Italian gnocchi are made from boiled potatoes, crushed and mixed with flour. These gnocchi have a soft texture and a slightly sweet potato flavor.
Parisian gnocchi: Gnocchi Parisienne are made from a choux paste (choux dough), which contains flour, eggs, cheese and butter. This paste is used to create soft and fluffy French gnocchi.
Taste and texture:
Italian gnocchi: Italian gnocchi have a soft, fluffy and slightly elastic texture, with a distinct potato flavor. They are often denser than Parisian gnocchi.
Parisian Gnocchi: Gnocchi Parisienne have a fluffy and airy texture, due to the use of choux paste. They have a rich taste given by eggs and cheese.
Region of origin:
Italian Gnocchi: Gnocchi have their origins in Italy and are part of traditional Italian cuisine. They are popular throughout Italy and can be cooked in different ways, depending on the region.
Parisian Gnocchi: Gnocchi Parisienne are specific to Parisian cuisine and are part of French gastronomy. These are less known outside of France.
Italian gnocchi: Italian gnocchi are made by mixing boiled potatoes with flour and eggs, followed by shaping them into small oval pieces or tubes.
Parisian Gnocchi: Gnocchi Parisienne are prepared by mixing choux paste with cheese and eggs, then being shaped into larger pieces and cooked.
Parisian gnocchi recipe
For the French gnocchi:
- 1 cup water
- 8 tablespoons butter
- 1 teaspoon sea salt
- 1 ¼ cup white flour
- 1 tablespoon Dijon mustard
- ½ cup freshly grated Parmesan
- 3 large eggs
- 2 tablespoons chopped parsley
- 2 tablespoons green onion, chopped
- 2 tablespoons of olive oil
For the sauce:
- ½ tablespoon olive oil
- 3 cloves garlic, chopped
- 2 cups kale, without the stem
- ½ cup chopped leeks
- 2 tablespoons butter
- 2 tablespoons grated Parmesan
- ½ teaspoon salt
- ½ teaspoon pepper
- In a saucepan or pot over medium-high heat, add water, butter, salt and bring to a boil.
- When it has started boiling, add the flour by slowly sifting it through a sieve and mix with a wooden spoon until a creamy dough is formed.
- Turn the heat to low and continue to cook, stirring quickly and intensely, taking care not to let the dough stick to the pan. Continue until the dough stops sticking to the walls of the pan and becomes dense.
- Transfer the hot dough to a mixer bowl or food processor with the dough paddle on.
- Start the mixer at a low speed and gradually add the mustard, Parmesan, eggs, one by one, until completely incorporated.
- Then add the parsley and onion.
- Transfer the mixture to a pastry bag once it cooled down a bit. Let the dough stand at room temperature for a quarter of an hour.
- Meanwhile, add water to a large pot and bring it to a boil.
- When the water started boiling, squeeze the pieces of gnocchi, 3-4 cm each, from the pastry piping bag, and cut each one with the help of a knife.
- Make a dozen gnocchi, then boil them for around 3 minutes and remove them with the help of a sieve. Follow by putting them in a bowl greased with a little bit of olive oil and continue the procedure with the rest of the French gnocchi dough. It's best to do them in batches and not over-crowd them in the pot, so they don't stick together while cooking.
- Let them cool or put them in the freezer until you are ready to cook.
- Prepare the sauce.
- In a frying pan on medium heat, add olive oil, garlic and saute for a minute. Add the kale leaves, leeks and continue cooking.
- Add ½ cup of water and cook, stirring, until the leaves become soft and the water evaporates, around 7-8 minutes.
- Add the butter and mix until it melts. Turn off the heat, add the parmesan, salt, pepper and mix until you get a creamy composition.
- Add gnocchi over the sauce, mix and serve.
Amount Per Serving Calories 619Total Fat 46gSaturated Fat 23gTrans Fat 1gUnsaturated Fat 19gCholesterol 229mgSodium 1474mgCarbohydrates 38gFiber 3gSugar 2gProtein 15g
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy. I encourage you to make your own calculations using your preferred nutrition calculator.