Gnocchi Parisienne

Description

A variation of a recipe from jacques pepin. Both french and italian! Note: you can use prepared gnocchi if you prefer.

Ingredients

• Unsalted Butter
• Milk
• All-purpose Flour
• Eggs
• Salt
• Parmesan Cheese
• Nutmeg
• Virgin Olive Oil
• Basil
• Tomatoes

Instructions

1. In a small, heavy saucepan, melt the butter in the milk and bring to a boil
2. Remove the pan from the heat
3. Add the flour all at once, mixing it in quickly with a sturdy wooden spoon
4. Return the pan to low heat and keep stirring
5. The mixture will form a solid mass
6. Continue cooking for about 1 minute to dry it somewhat
7. Transfer the dough to the bowl of a food processor and process for 4 to 5 seconds
8. Add the eggs, salt, 3 tablespoons parmesan cheese and nutmeg, then process for 15 to 20 seconds, until very smooth
9. Heat about 3 -inches of water in a large saucepan, but do not bring to a boil
10. If the dumplings boil, they will cook too fast, expand and eventually deflate
11. They should poach without expanding, since they will expand later when reheated on top of the stove or in the oven
12. Using 1 1 / 2 to 2 teaspoons of dough per dumpling, scoop up the dough with a tablespoon, then push it with your index finger into the water in the saucepan
13. Release the dough close to the water so it does not splash
14. Repeat, scooping and releasing the gnocchi as quickly as possible until all the dough is used up
15. Alternatively, fit a pastry bag with a 1-inch plain
16. Rest the
17. Or, you can use prepared gnocchi!
18. Poach the gnocchi in water for approximately 3 minutes
19. They will rise to the surface when they are cooked sufficiently
20. Using a slotted spoon, lift the gnocchi carefully from the water and place them in a bowl of ice water to cool
21. They will sink to the bottom of the bowl when cool
22. Drain and use right away, or refrigerate for later use
23. At serving time, drop the gnocchi into a saucepan containing about 3 -inches of boiling water
24. Cook at a very gentle boil for 6 to 8 minutes, depending on size
25. Meanwhile, stir the melted butter and olive oil together in a small bowl
26. When the gnocchi are cooked inside and lightly puffed, transfer them with a slotted spoon to a warm platter
27. Toss lightly with the butter and oil, and sprinkle with the 1 / 3 cup grated cheese
28. Alternatively, preheat the oven to 375
29. Arrange the cold gnocchi in one layer in one large or two smaller gratin dishes
30. Pour on the butter and oil, and top with the grated cheese
31. Bake for 20 to 25 minutes, until puffed and lightly browned
32. Sprinkle with the basil, tomatoes and cheese shavings, and serve