Chef Thomas Keller's Gnocchi Parisienne


Experience the elegance of French cuisine with our exquisite Parisienne Gnocchi recipe, a French gnocchi that redefines the traditional Italian dumpling with a touch of Parisian flair. Under the guidance of renowned Chef Thomas Keller, you'll embark on a culinary journey to craft Gnocchi Parisienne, a dish that stands out with its luxurious and airy texture, distinguishing it from its Italian counterpart.

The Parisienne Gnocchi, also known as Parisian gnocchi, offers a unique experience with its delicate and fluffy consistency, achieved through a meticulous process that showcases your culinary precision and passion.


Gnocchi Parisienne

  1. 1 cup + 1 tbsp (250g) water
  2. 7 tbsp (100g) butter
  3. 1 ¼ tsp (7.5g) salt
  4. 4 (200g) eggs large 
  5. 1 cup (140g) Cup4Cup Multipurpose Flour
  6. ½ cup (40G) Gruyere cheese
  7. 2 tsp (10g) Dijon mustard
  8. 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


To get the best parisienne gnocchi follow the directions below step by step.

Paris Gnocchi: steps 1 to 8

Step 1: 

Bring a large stock pot of salted water to a gentle simmer  and keep covered while you prepare the gnocchi dough.

Step 2: 

Combine water, butter, and salt in the saucepan and bring to a boil.

Step 3:

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.

Step 4:

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.

Step 5:

Transfer the dough to a stand mixer with paddle attachment.

Step 6:

Slightly cool the dough by mixing on medium speed for about a minute.

Step 7:

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).

Step 8:

Stop and scrape down the bowl periodically until the dough is smooth and shiny.


Gnocchi Parisienne: steps 9 to 15 

Step 9:

On medium speed, add the Dijon mustard and Cheese mix and paddle until combined then add the herbs.

Step 10:

Transfer the dough to a plastic piping bag fitted with a 1/2-inch round piping tip,

Step 11:

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.

Step 12:

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.

Step 13:

After you have piped about 1/3 of the dough, stop and allow the gnocchi to rise from the bottom of the pot to the surface.

Step 14:

Allow the gnocchi to poach for another 30 seconds then remove them with a skimmer or slotted spoon to a dish.

Step 15:

Repeat the poaching and chilling process until all the dough has been poached.

Parisian Gnocchi: steps 16 to 18

Step 16:

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.

Step 17:

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.

Step 18:

Tip: Extras May Be Frozen for Later Use

The results of your Parisian Gnocchi

In conclusion, embracing the art of Parisian Gnocchi is a celebration of French culinary finesse. These gnocchi Parisian, an elegant twist on the classic gnocchi, showcase the sophistication of French cooking. Each delicate, airy piece of Parisian gnocchi offers a unique and exquisite culinary experience, distinctively capturing the essence of French gastronomy. Whether you call them gnocchi Parisian, Parisian gnocchi, or French gnocchi, these refined creations are a testament to the artistry and elegance of French cuisine. By mastering this recipe, you not only broaden your culinary skills but also immerse yourself in the rich, culinary heritage of France, ensuring each bite is an experience to be savored and remembered.

Feature products for Parisienne Gnocchi recipe

Thomas Keller Insignia

The Thomas Keller Insignia line represents a fusion of professional-grade craftsmanship and culinary excellence, reflecting the meticulous standards of Chef Thomas Keller himself.
For the recipe of Parisian Gnocchis, we use both Thomas Keller Insignia products. 


Commercial Clad Stainless Steel Sauce Pots

Available in 3 sizes, with an innovative seamless handle design these lightweight saucepans are designed with a wider base and sealed, flared rims for precision pouring.

Commercial Clad Stainless Steel Stock Pots

Available in two sizes, these stockpots are ideal for cooking large quantities of soups, stews and stock, or cooking pasta.