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Parisian gnocchi: the starter recipe with choux pastry and cheese

Parisian gnocchi: the starter recipe with choux pastry and cheese

The Parisian gnocchi I am a first course hearty and gourmet, ideal for a Sunday lunch with the family or a special occasion, a recipe made for us by Chef Michele Ghedini for the Address Book Easy Gourmet. These are small balls of choux pastry, seasoned with mornay sauce – a kind of bechamel enriched with cheese – then passed under the oven grill for about ten minutes: the end result will be creamy gnocchi with a crispy crust that will conquer everyone.

The origins of the dish are controversial: the name could recall French originsbut it seems that the authorship of this recipe is Italian and in particular florentine, dates back to the time of Lorenzo the Magnificent. The fact remains that it is a really delicious dish: here are the steps to make them.

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4 cheese gnocchi

How to prepare Parisian gnocchi

Start by creating the choux pastry, which will then be our gnocchi, put the milk, butter and a pinch of salt in a saucepan, as soon as it boils pour the flour all at once. Mix quickly until the dough has become homogeneous.

Transfer the compound to a bowl and stir, adding one egg at a time letting it incorporate into the compound before adding the other, finally adding a spoonful of parmesan cheese and a pinch of nutmeg. Now put the mixture in a pouch bag and let it sit for 15 minutes in the fridge.

Meanwhile, prepare the mornay sauce, essentially an enriched bechamel, to the classic bechamel recipe, when ready, turn off the heat, add the egg yolks one at a time, the cream and the gruyère, mix well and the sauce is ready.

Now pour the mixture into a pan of boiling salted water with a piping bag, you can cut it with a knife, scissors, or using a string attached to the pan. When they rise to the surface, scoop them up with a slotted spoon.

Now compose the dish, lay out some mornay sauce in a buttered baking dish, put the gnocchi and cover with more sauce, sprinkle with grated cheese and bake at 200°C for about 15 minutes or until a crust forms on the surface.

Here are these fantastic Parisian gnocchi ready, they are super creamy.


You can keep the Parisian meatballs in the fridge for 1-2 days covered with plastic wrap or inside an airtight container.

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