Parisian Gnocchi
Ingredients
- 250 mlWhole milk (liquid)
- 80 gUnsalted butter (in small pieces)
- 150 gWheat flour (sifted)
- 4 pcEgg (whole)
- 100 gComté cheese (grated)
- 1 pinchNutmeg (freshly grated)
- 1 pinchFleur de sel (for seasoning)
Method
Light and airy choux pastry dumplings, gratinéed with cheese. The crust is golden and crisp, while the center remains meltingly soft with scents of brown butter and nutmeg.
- 1
In a saucepan, bring milk, butter, and a pinch of salt to a boil. Pour in all the flour at once. Work vigorously with a spatula over the heat until the dough pulls away from the sides and forms a smooth ball that no longer sticks.
- 2
Off the heat, incorporate the eggs one by one, mixing energetically between each. The dough should become shiny and supple, forming a ribbon when the spatula is lifted. Add the grated Comté and nutmeg.
- 3
Simmer a large pot of salted water. Using a pastry bag or two spoons, drop small cylinders of dough into the water. As soon as they rise to the surface and puff up, remove them with a slotted spoon.
- 4
Arrange the gnocchi in a buttered dish. Sprinkle with cheese and small knobs of butter. Bake at 200°C until the top is well browned and the cheese is noisily gratinéed.
Frequently asked questions
How do you get this dish right?
- The secret is to dry the panade well over the heat: it should form a thin film at the bottom of the pan.
- Never pour all the eggs in at once, or the dough might split.
- The poaching water should be simmering, never at a rolling boil, so as not to break the gnocchi apart.
How long does this dish keep?
Can be kept for 48 hours in the refrigerator before gratinating. Can be frozen after poaching.
