Al Brady
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Parisienne Gnocchi (I finally made it!)
🕑 Added 2025-07-16 08:00:06 +0000 UTCChoux Pastry Base
120ml milk
120ml water
115g unsalted butter
2g salt
2g sugar
Freshly ground black pepper
170g strong white flour
250g eggs (approx. 4–5 large eggs, beaten)
Flavourings
10g fresh parsley, finely chopped
10g fresh chives, finely chopped
10g fresh dill, finely chopped
10g fresh oregano, finely chopped
Zest of 1 lemon
45g parmesan, finely grated
To Finish
100g unsalted butter
Zest & Juice of 1 lemon
2-3tbsp capers
8-12 sage leaves
Extra herbs, to garnish
Method:
Make the Choux Pastry
In a medium saucepan, combine the milk, water, butter, sugar, salt, and a good few twists of black pepper. Bring to a boil over medium heat, stirring constantly to melt the butter and blend everything together.
Once boiling, remove from the heat and add the flour all at once. Stir vigorously until a thick dough forms and pulls away from the sides of the pan. Return the pan to medium heat and continue stirring and cooking the dough for another 2–3 minutes to cook out the raw flour taste.
Transfer the dough to a large mixing bowl. Using an electric hand whisk or stand mixer, beat the dough for 1 minute to release some steam. Then gradually add the beaten eggs, mixing well between each addition, until the dough becomes smooth, glossy and pipeable.
Fold in the chopped herbs, lemon zest, and grated parmesan until evenly distributed.
Poach the Gnocchi
Bring a large pan of salted water to a gentle simmer. Transfer the choux mixture to a piping bag. Pipe small portions directly into the simmering water, cutting the dough with a small knife or scissors to your desired size.
Poach the gnocchi in batches until they float to the surface, about 1–2 minutes. Use a slotted spoon to transfer the gnocchi to a lightly oiled tray. Repeat until all the dough is cooked.
Pan-Fry and Finish
Heat a little neutral oil in a large frying pan over medium-high heat. Add the gnocchi and fry until golden brown and crisp on the outside, working in batches if necessary.
Once browned, reduce the heat and add butter to the pan along with lemon zest, capers, and sage leaves. Let the butter foam slightly, then finish with a squeeze of lemon juice. Toss the gnocchi in the sauce until glossy and well coated.
Serve
Plate the gnocchi and spoon over any remaining butter and capers from the pan. Finish with fresh chopped herbs and serve immediately.
I've been meaning to make this dish for ages and I finally got round to doing it! It is unbelievably delicious, so don't be like me, don't put it off, make it immediately!
Enjoy dudes! 🤘
Comments
Al Brady
Most definitely dude! I would freeze them on a tray, maybe with some silicone paper underneath then once frozen, into bags/containers in portions in the freezer! 🤘
Bart Kestelyn
I'd imagine these can be frozen after the poaching step?
