Go to the Recipe: Foolproof Parisian Gnocchi
Yaaaaaay!!!!! 😄😄😄😄 i have been waiting for this recipe to be posted since you gave us a teaser on Facebook last year!
Must they be cooled after boilong before the saute?Or can they go straight from the water to pan?
Can this be made ahead and kept in the fridge overnight until the sautéing step?
I believe you can go from oiled sheet tray to freezer, and then when ready, straight to saute pan.
300 g of Parmesan vs. 300 g of flour? Can this be correct?
Yes. Their video on Facebook from back in August shows them using a large quantity of parmesan cheese
You can finish them right out the the boiling water, but the overall texture/end result will suffer
Have anyone tried to add a small amount of potato? Perhaps instead of some of the parmesan? Simply to make them a little traditional and a little more robust?
you dont need parmesan for a pate choux recipe. however i am going to try it this way
@grazor is there a point to your post?
Why would you use potato? This isn't your standard gnocchi. This is parisian gnocchi, which uses a Pâte à Choux rather than potato. And why would you replace the parmesan with potato? what would be the point of this? The recipe above is a more or less traditional parisian gnocchi
I think the point of cooling them first is to just get the sear on the outside in order to maintain the fluffy texture on the inside. Transferring them straight from water to pan would probably result in less "fluff"
Made this last night as a test run before having guests over tonight -- I didn't want to go through all of my parmesan so I did maybe 80g and it was still incredibly delicious. I imagine if you went for the full 300g it would decadently rich.
Tried these last night in advance of tonight's Osso Bucco & Gnocchi dish that I'm inviting friends over for. First off, the #12 tip that was recommended was ridiculously small and didn't make appetizing gnocchi, but luckily in one pastry bag we had a large tip that did the job and made a much more appealing, less pellet looking gnocchi,
Secondly, you dont need to add anywhere near as much parmesan to get a great tasting dish, we used 80g or so and you could still taste the cheese. I imagine using the full 300g would make for a wonderfully decadent gnocchi however.
Anyway these can be made using an iSi siphon rather than a piping bag? Might be a nice way to make them airer and lighter.
The big take away for me here was the string across the pot. Great idea.
1 hour my ass. This recipe took two hours and that was with help piping!
Took me 1:15 from start to finish with the help of my 3yo daughter. Time also includes finding a small saw to saw that plastic tip from 0.5 cm opening to approx 1.5 cm.
"Pillowy" is really the right description.
Although I not understand how the dough can be cooked for 4 more minutes...?
Great recipe! But labor intensive for one person. I used half for gnocchi and piped to rest onto cookie sheets and made great gougeres!
@solieus then you and your help need to do some time management.
Simply to test if it could be slightly more robust in texture, it could be interesting if someone tried to add a small amount of potatoes.
I wouldn't replace the Parmesan, but reduce it slightly to (as said) make it a bit more robust (and less rich).
practice, i have high school kids that can knock this out in 30-40 minutes.
hey, can i cut in half the recipe?
how can i add spinach in to the gnocchi?
Although it is not explained in the above recipe, chilling the gnocchi after boiling and before searing is apparently important to set the starch, as pointed out in their Facebook video:
https://www.facebook.com/Chefsteps/videos/1141144182590309/
Added 1 tbsp Dijon-style mustard to CS's 0.5X recipe, which was enough for 8 mini-appetizers. Seared in brown butter (not too much), then topped with microplaned Parmigiano-Reggiano and toasted in broiler. If the dough is a bit dry, add another egg.
Here's a video of Thomas Keller making the dish:
https://youtu.be/rQYXPfWO2Sw
Made this a second time, with sage brown butter, deep-fried sage leaves and Parmigiano-Reggiano.
The only part I find tricky is searing, since they are quite delicate and easy to damage.
Yea you are right , transfering from pot to pan might lead to gnocchi mush cooling them is a great thing to get the crispy sear texture
Made the recipe as stated - turned out great. I used a large star tip which gave them ridges.
Weird question. I dont even make rice without using a homemade low sodium stock. Im thinking you could front-load some flavor by flavoring the heated milk with sage or pepper or chicken base, like you cant do for making mashed potatoes. Also if you boil the pillows in stock instead of just salted water, that would and could add interesting flavors before you even brown them up. Maybe go Caribbean with a mojo flavored stock, or deeper with a wine based or beef based stock. Maybe a light punch of miso or dashi in the boiling water. Lots of ways to front-load flavor that would possibly enhance the finished dish.
I’ve had a difficult time with this recibe. The integrity of the individual pâte à choux is not what I need.
Am I cooking too little? Something else? I tried chilling well before pan fry. But the individuation is still problematic.
One thing was clear: a piping tip larger than 12mm is better.
Made this basic Arrabiata gnocchi.. came out quite good.. was out of parmesan or else I would be in heaven..🙌🏻
