Parisian Gnocchi in %&t%?& sage sauce – light, cheesy and delicious. This version of gnocchi is not the traditional Italian gnocchi but based on pâte à choux, the same dough used for cream puffs and éclairs. In my opinion it’s much easier to prepare them, than the potato gnocchi.
if you never tried Parisian gnocchi now is the time!
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My favorite kitchen equipment:
For the gnocchi:
100g (7 tablespoons) unsalted butter
1 cup (240ml) water
1 tablespoon Dijon mustard
1/2 tablespoon salt
1/4 teaspoon freshly ground nutmeg
200g (12/3 cups – 1 tbsp) flour
50g (1.76 oz) grated mozzarella cheese
40g (1.41 oz) grated parmesan/pecorino cheese
For the sauce:
75g (1/3 cup) butter
12-15 sage leaves
1. in a medium saucepan over medium heat bring water, butter, Dijon mustard, nutmeg and salt to a boil. When the butter is melted add flour and stir with a wooden spoon until a smooth dough forms. Reduce heat to low and continue to stir. Continue cooking until dough pulls away from sides of pot.
2. Remove from heat, add the cheeses and stir until incorporated. Add eggs one at a time, allowing dough to fully incorporate egg before adding the next one (at this stage you can add herbs). Transfer the dough to a piping bag.
3. Bring a large pot of salted water to a boil. Working in batches, pipe gnocchi into the boiling water, cutting it off with a knife into 1-inch lengths and letting them fall directly into the simmering water. When the gnocchi float to the top, cook them for 2 minutes more. Lift gnocchi with a slotted spoon and transfer to a kitchen towel.
4. In a large nonstick skillet, over medium heat, melt the butter with sage leaves. When the butter is melted, and the leaves become crisp add the gnocchi. Fry until the gnocchi turn golden, about 2-3 minutes. Serve and sprinkle with parmesan.
Canon EOS 80D:
Sigma 17-50mm f/2.8 Lens:
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