{"id":190583,"date":"2023-12-06T13:48:43","date_gmt":"2023-12-06T11:48:43","guid":{"rendered":"https:\/\/gourmandelle.com\/?p=190583"},"modified":"2026-07-12T15:43:05","modified_gmt":"2026-07-12T13:43:05","slug":"gnocchi-parizieni","status":"publish","type":"post","link":"https:\/\/gourmandelle.com\/ro\/gnocchi-parizieni\/","title":{"rendered":"Gnocchi Parizieni"},"content":{"rendered":"\n

Gnocchi parizieni (gnocchi \u00e0 la parisienne) sunt ni\u0219te g\u0103lu\u0219te pufoase f\u0103cute dintr-un aluat op\u0103rit, de tip p\u00e2te \u00e0 choux, nu din cartofi ca varianta italieneasc\u0103. Se fierb scurt \u00een ap\u0103 clocotit\u0103, apoi se combin\u0103 cu un sos cremos, iar rezultatul este o m\u00e2ncare fin\u0103, de tip comfort food, pe care o prepari acas\u0103 \u00een mai pu\u021bin de o or\u0103. Textura lor moale, aproape aerian\u0103, vine din acela\u0219i aluat folosit la ecleruri, ceea ce le face complet diferite de gnocchi clasici.<\/p>\n\n\n\n

Re\u021beta de gnocchi parizieni are r\u0103d\u0103cini \u00een buc\u0103t\u0103ria fran\u021buzeasc\u0103<\/a> \u0219i, \u00een ciuda numelui care sugereaz\u0103 o origine italian\u0103<\/a> (gnocchi), este o preparare specific parizian\u0103, cu istoria ei proprie. Aici nu ai nevoie de cartofi \u0219i nici de mult\u0103 \u00eendem\u00e2nare cu f\u0103c\u0103le\u021bul: totul porne\u0219te de la un aluat fiert pe aragaz, \u00een care \u00eenglobezi ou\u0103le unul c\u00e2te unul, exact ca la aluatul op\u0103rit.<\/p>\n\n\n\n

\"Gnocchi<\/figure>\n\n\n\n

Ce sunt gnocchi parizieni \u0219i prin ce se deosebesc de cei italiene\u0219ti<\/h2>\n\n\n\n

Gnocchi italiene\u0219ti clasici se fac din cartofi fier\u021bi, f\u0103in\u0103 \u0219i, uneori, ou, apoi se ruleaz\u0103 \u0219i se cresteaz\u0103 cu furculi\u021ba. Gnocchi parizieni pornesc \u00eens\u0103 de la un aluat op\u0103rit: fierbi apa cu unt \u0219i sare, adaugi f\u0103ina \u0219i o g\u0103te\u0219ti p\u00e2n\u0103 se leag\u0103, apoi \u00eenglobezi ou\u0103le. Practic, este aceea\u0219i baz\u0103 ca la choux, aluatul de la profiterol \u0219i ecler.<\/p>\n\n\n\n

Diferen\u021ba se simte imediat la textur\u0103: \u00een loc de gnocchi den\u0219i, cu gust pronun\u021bat de cartof, ob\u021bii ni\u0219te buc\u0103\u021bele u\u0219oare, cu miez moale \u0219i un exterior fin. Dac\u0103 vrei s\u0103 \u00een\u021belegi mai bine \u00eentreaga familie de preparate, ai un ghid complet despre ce sunt gnocchi<\/a> care pune lucrurile \u00een context.<\/p>\n\n\n\n

Ingredientele de care ai nevoie<\/h2>\n\n\n\n

Re\u021beta are dou\u0103 componente: aluatul pentru gnocchi \u0219i sosul cremos de kale \u0219i praz. Pentru aluat folose\u0219ti ap\u0103, unt, sare de mare, f\u0103in\u0103 alb\u0103, mu\u0219tar Dijon, Parmezan proasp\u0103t ras, ou\u0103 mari, p\u0103trunjel \u0219i ceap\u0103 verde tocat\u0103. Ou\u0103le sunt cele care dau structura \u0219i pufo\u0219enia, a\u0219a c\u0103 nu le po\u021bi omite, iar mu\u0219tarul Dijon aduce o not\u0103 discret\u0103 care echilibreaz\u0103 bog\u0103\u021bia untului \u0219i a br\u00e2nzei.<\/p>\n\n\n\n

Pentru sos ai nevoie de ulei de m\u0103sline, usturoi, frunze de kale f\u0103r\u0103 tulpin\u0103, praz tocat, unt, Parmezan ras, sare \u0219i piper. Fiind o re\u021bea cu ou\u0103, unt \u0219i Parmezan, preparatul este vegetarian, nu vegan. Dac\u0103 \u00eel vrei strict vegetarian, alege un Parmezan sau o br\u00e2nz\u0103 tare f\u0103r\u0103 cheag animal, care se g\u0103se\u0219te tot mai u\u0219or \u0219i se comport\u0103 la fel \u00een sos.<\/p>\n\n\n\n

\"Gnocchi<\/figure>\n\n\n\n

Cum prepari aluatul p\u00e2te \u00e0 choux f\u0103r\u0103 s\u0103 dea gre\u0219<\/h2>\n\n\n\n

Secretul st\u0103 \u00een felul \u00een care g\u0103te\u0219ti aluatul. Dup\u0103 ce apa cu unt \u0219i sare d\u0103 \u00een clocot, adaugi f\u0103ina treptat, printr-o sit\u0103, \u0219i amesteci energic cu o lingur\u0103 de lemn p\u00e2n\u0103 se formeaz\u0103 o coc\u0103 cremoas\u0103. Continu\u0103 pe foc mic, amestec\u00e2nd intens, p\u00e2n\u0103 c\u00e2nd aluatul nu se mai lipe\u0219te de pere\u021bii crati\u021bei \u0219i devine dens. Acest pas usuc\u0103 aluatul \u0219i \u00eei permite mai t\u00e2rziu s\u0103 \u00eenglobeze ou\u0103le f\u0103r\u0103 s\u0103 curg\u0103.<\/p>\n\n\n\n

Transfer\u0103 aluatul fierbinte \u00een bolul mixerului \u0219i porne\u0219te-l la vitez\u0103 mic\u0103. Adaug\u0103 pe r\u00e2nd mu\u0219tarul, Parmezanul \u0219i ou\u0103le, unul c\u00e2te unul, a\u0219tept\u00e2nd ca fiecare s\u0103 se \u00eencorporeze complet \u00eenainte de urm\u0103torul. La final pui p\u0103trunjelul \u0219i ceapa verde. Las\u0103 compozi\u021bia s\u0103 se odihneasc\u0103 un sfert de or\u0103 la temperatura camerei, apoi mut-o \u00eentr-o pung\u0103 de patiserie.<\/p>\n\n\n\n

Deasupra unei crati\u021be cu ap\u0103 care fierbe, storci buc\u0103\u021bele de aluat de 3-4 cm \u0219i le tai cu un cu\u021bit direct \u00een ap\u0103. Fierbe-i circa 3 minute, scoate-i cu o sit\u0103 \u0219i a\u0219az\u0103-i \u00eentr-un bol uns cu pu\u021bin ulei de m\u0103sline, ca s\u0103 nu se lipeasc\u0103. Repet\u0103 p\u00e2n\u0103 termini tot aluatul. Ies aproximativ 10-15 gnocchi, \u00een func\u021bie de c\u00e2t de mari \u00eei tai.<\/p>\n\n\n\n

Sosul cremos de kale \u0219i praz<\/h2>\n\n\n\n

C\u00e2t se odihne\u0219te aluatul, preg\u0103te\u0219ti sosul. \u00centr-o tigaie la foc mediu c\u0103le\u0219ti usturoiul \u00een ulei de m\u0103sline un minut, apoi adaugi frunzele de kale \u0219i prazul. Torni jum\u0103tate de can\u0103 de ap\u0103 \u0219i g\u0103te\u0219ti, amestec\u00e2nd, p\u00e2n\u0103 frunzele se \u00eenmoaie \u0219i apa se evapor\u0103, \u00een jur de 7-8 minute. Adaugi untul \u0219i amesteci p\u00e2n\u0103 se tope\u0219te.<\/p>\n\n\n\n

Opre\u0219ti focul \u0219i abia atunci pui Parmezanul, sarea \u0219i piperul, amestec\u00e2nd p\u00e2n\u0103 ob\u021bii o compozi\u021bie cremoas\u0103. Ad\u0103ugarea br\u00e2nzei la final, departe de flac\u0103r\u0103, o \u00eempiedic\u0103 s\u0103 se br\u00e2nzeasc\u0103 \u0219i p\u0103streaz\u0103 sosul catifelat. La sf\u00e2r\u0219it adaugi gnocchi peste sos, \u00eei \u00eentorci u\u0219or \u0219i serve\u0219ti. Dac\u0103 vrei s\u0103 experimentezi cu alte variante, ai aici mai multe tipuri de sos de paste<\/a> care merg foarte bine \u0219i cu ace\u0219ti gnocchi.<\/p>\n\n\n\n

\"Gnocchi<\/figure>\n\n\n\n

Cum \u00eei p\u0103strezi \u0219i cum \u00eei congelezi<\/h2>\n\n\n\n

Gnocchi parizieni sunt perfec\u021bi pentru meal prep. Dup\u0103 ce i-ai fiert \u0219i i-ai l\u0103sat s\u0103 se scurg\u0103, po\u021bi s\u0103-i r\u0103ce\u0219ti complet, apoi s\u0103-i pui la congelator p\u00e2n\u0103 c\u00e2nd e\u0219ti gata s\u0103 g\u0103te\u0219ti. Ca s\u0103 nu se lipeasc\u0103 \u00eentre ei, \u00eentinde-i pe o tav\u0103 \u00eentr-un singur strat p\u00e2n\u0103 \u00eenghea\u021b\u0103, apoi mut\u0103-i \u00eentr-o pung\u0103 sau cutie.<\/p>\n\n\n\n

C\u00e2nd vrei s\u0103-i serve\u0219ti, \u00eei po\u021bi ad\u0103uga direct \u00een sosul cald sau \u00eei po\u021bi rumeni scurt \u00eentr-o tigaie cu pu\u021bin unt, ca s\u0103 prind\u0103 o crust\u0103 fin\u0103. A\u0219a transformi o parte din munc\u0103 \u00eentr-o cin\u0103 rapid\u0103 de zi cu zi, iar sosul \u00eel preg\u0103te\u0219ti proasp\u0103t \u00een c\u00e2teva minute.<\/p>\n\n\n\n

Alte re\u021bete de gnocchi pe care merit\u0103 s\u0103 le \u00eencerci<\/h2>\n\n\n\n

Dac\u0103 \u021bi-au pl\u0103cut ace\u0219ti gnocchi, ai o lume \u00eentreag\u0103 de variante de explorat. Pentru cei care evit\u0103 glutenul, sunt gnocchi de conopid\u0103<\/a> \u0219i gnocchi de cartof dulce<\/a>, ambii u\u0219or de f\u0103cut acas\u0103. Iar dac\u0103 vrei ceva cu br\u00e2nz\u0103 moale \u00een interior, \u00eencearc\u0103 varianta cu gnocchi cu ricotta<\/a>.<\/p>\n\n\n\n

Gnocchi merg minunat \u0219i \u00een preparate complete: o caserol\u0103 cu gnocchi \u0219i legume<\/a> pentru zilele reci sau o sup\u0103 cu gnocchi<\/a> cald\u0103 \u0219i reconfortant\u0103. Toate pornesc de la aceea\u0219i idee simpl\u0103, dar duc gustul \u00een direc\u021bii complet diferite.<\/p>\n\n\n\n

Dac\u0103 \u00eencerci re\u021beta de gnocchi parizieni, mi-ar pl\u0103cea mult s\u0103 \u0219tiu cum \u021bi-au ie\u0219it: las\u0103-i o not\u0103 cu stele mai jos \u0219i scrie-mi \u00een comentarii ce sos ai ales \u0219i dac\u0103 i-ai congelat pentru mai t\u00e2rziu.<\/p>\n\n\n

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