Gnocchi Parisienne by Chef Thomas Keller
Indulge in the art of gourmet cooking with Chef Thomas Keller's Gnocchi Parisienne, a luxurious French twist on the classic Italian dumpling. In this advanced-level recipe, you'll master the delicate and fluffy texture of these ethereal gnocchi. Elevate your culinary skills and create a dish that's sure to be a feast for the eyes and a delight for the palate.
1 cup + 1 tbsp (250g) water
- 7 tbsp (100g) butter
- 1 ¼ tsp (7.5g) salt
- 4 (200g) eggs large
- 1 cup (140g) Cup4Cup Multipurpose Flour
- ½ cup (40G) Gruyere cheese
- 2 tsp (10g) Dijon mustard
- 3 tbsp (15g) fine herbs (equal parts parsley, chives, tarragon, and chervil) This is optional may use just chives or parsley
- large pastry bag fitted with a round tip about ½ inch in diameter
- stand mixer with paddle
Thomas Keller Insignia 12 QT Stock Pot
Thomas Keller Insignia Sauce Pots 3qt or 4qt
Bring a large stock pot of salted water to a gentle simmer and keep covered while you prepare the gnocchi dough.
Combine water, butter, and salt in the saucepan and bring to a boil.
Once the butter is melted, add all the flour at once. Use a wooden spoon to vigorously stir the flour into the liquid until it becomes very thick, and no lumps remain.
Reduce the heat to a medium-low setting heat to cook the dough thoroughly, stirring frequently for about 3-4 minutes until mixture has formed a ball and there is a thin starchy film forming on the bottom of the pan.
Transfer the dough to a stand mixer with paddle attachment.
Slightly cool the dough by mixing on medium speed for about a minute.
Add eggs one at a time, making sure each is fully incorporated into the dough before you add the next egg. (Start on low speed and gradually increase as you add the eggs).
Stop and scrape down the bowl periodically until the dough is smooth and shiny.
On medium speed, add the Dijon mustard and Cheese mix and paddle until combined then add the herbs.
Transfer the dough to a plastic piping bag fitted with a 1/2-inch round piping tip,
Holding the end of the piping bag horizontally, place the piping tip above the center of the simmering water about 3-inches above the surface.
Squeezing the bag from the end, pipe out a length of dough about ¾-inch long and while piping, use your paring knife to cut the dough along the edge of the piping tip and allow it to fall in the water. Continue squeezing and piping. You will develop a rhythm and will be able to simultaneously pipe and cut gnocchi length pieces quickly.
After you have piped about the 1/3 of the dough, stop and allow the gnocchi to rise from the bottom of the pot to the surface.
Allow the gnocchi to poach for another 30 seconds then remove them with a skimmer or slotted spoon to a dish.
Repeat the poaching and chilling process until all the dough has been poached.
At this point, the hot gnocchi can be added to your favorite sauce. Alternately, you can chill them in an ice bath for a few minutes, then remove them from the bath, drain well on paper towels then transfer to a parchment lined baking sheet and freeze for later use. Store frozen gnocchi in zip freezer storage bags. Any unused gnocchi may be frozen in the same manner.
To reheat the frozen gnocchi, lightly sauté with a little hot oil in a skillet until browned or just simply in simmering water or sauce.
Tip: Extras May Be Frozen for Later Use