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Parisienne Gnocchi

Description

A flavorful, French style gnocchi that is made from a savory pâte à choux base instead of the traditional potato, egg and flour mixture.

Ingredients

220 g
Butter
400 g
Water
20 g
Chicken Base (Minors)
450 g
Flour, AP
8 g
Truffle Oil
40 g
Pecorino (Micro Planed)
10 g
Salt
8  
Eggs
100 g
Dijon Mustard

Instructions

  1. Combine butter, water and chicken base in a medium sized sauce pot and bring to a simmer.
  2. Stir in flour using a wooden spoon and continue to cook over medium heat for another 30 seconds.
  3. Stir in truffle oil, Dijon, pecorino and salt.
  4. Transfer to a table top mixer equipped with a paddle attachment.
  5. Mix on speed #4, adding in one whole egg at a time until all the eggs are combined into a batter. If a stand top mixer is not available, you can hand mix in the eggs using a wooden spatula.
  6. Once eggs are combined, turn mixer speed to #6 and continue to mix for another 2 minutes.
  7. Place in a disposable pastry bag and allow to cool overnight in refrigerator.
  8. When ready to make gnocchi, snip off the tip of the pastry bag using a sharp pair of scissors, creating a 1/4" opening.
  9. Squeeze gnocchi through tip of bag into boiling water, cutting gnocchi batter into 1/4"-1/2" lengths as it extrudes from the tip of the bag.
  10. Simmer for about 3-5 minutes, or until the gnocchi begins to float and firms up in texture.
  11. Skim gnocchi out of water using a "spider," and place into a pan with lots of butter heating over high heat.
  12. Sauté gnocchi in butter until a rich golden brown color is achieved.
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