My Paris Kitchen: Parisian Gnocchi

Today was definitely a manic Monday! Disaster after disaster, and I was rethinking dinner because I didn’t think we had time to try anything new tonight, but then I thought about the comfort food I was craving and the bottle of wine that needed to be finished and I reverted back to our original plan. And boy oh boy was it worth it!

David Lebovitz continues to impress me with his amazing cookbook, My Paris Kitchen. Seriously there hasn’t been a bad recipe thus far and we’ve made quite a few of them. And every one is worth repeating. I’d never heard of gnocchi made without potato, and when I saw it was made with choux pastry I just thought it sounded so weird! But after I read all the rave reviews on Facebook and after thinking about dumplings sitting in a cheesy bechamel sauce, I knew that this was definitely something worth trying.

So to make the choux pastry you need to melt some butter with salt and water and then as soon as it’s melted stir in some flour until it becomes a smooth dough ball. Put the dough ball in your stand mixer and stir in some eggs, one at a time, fully incorporating each one before adding the next. Then you stir in some dry mustard. Using an ice cream scoop you drop in scoops of dough in boiled salted water and poach the gnocchi for 2 minutes before placing them in a baking dish with parmesan and a melty Swiss cheese and bechamel sauce that you’ve seasoned with salt and cayenne pepper. Bake it for 30 minutes and watch the magic happen!

The one criticism I have of David’s recipes has been that he doesn’t really give cues for multitasking. I’d read through the recipe and so had worked out to have the boiling water ready and was working on the bechamel at the same time as I made the choux pastry. I also started preheating the oven at the very beginning and not as I was putting the dish together. It took us about an hour from start to finish, but I reckon if you’d done the recipe step by step it would’ve probably taken twice as long!

David suggests pairing this with a green salad, but we took it one step further and used leftover vegetables from last week and made another chopped salad. It was truly a match made in heaven – the vinegar dressing and the bitter radicchio and the peppery rocket went perfectly with the rich, cheesy deliciousness that was this gnocchi. What a way to end a hectic day!

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