Parisian Gnocchi

8
The Parisian gnocchi is a house speciality at Ludivine, with just a few ingredients – butter, flour, eggs, water, herbs and olive oil. Photo by Brent Fuchs

 1 cup water
 1 stick unsalted butter
  cup all purpose flour
 3 large eggs
 fresh herbs
 olive oil

1

Bring water, butter and salt to a boil in a medium saucepan over high heat.

2

Add flour all at once and stir with a wooden spoon until a smooth dough forms. Reduce heat to medium-low and continue to stir, beating dough forcefully and rapidly to prevent it from sticking to the pot.

3

Continue cooking until dough pulls away from sides of pot, leaving a thin layer and steams slightly.

4

To finish, transfer hot dough to the bowl of a stand mixer fitted with a paddle attachment. While mixing, add eggs one at a time, allowing dough to fully incorporate egg before adding the next one. When the final egg has been added, add herbs and beat to combine.

5

Transfer mixture to a gallon-sized zipper-lock bag or a pastry bag fitted with a 1/2-inch tip.

6

Let mixture rest 15 to 25 minutes at room temperature.

7

Meanwhile, bring a large pot of salted water to a simmer and have a rimmed baking sheet available. If using a zipper-lock bag, cut off a 1/2-inch opening in one corner.

8

Holding the bag over the boiling water, squeeze the mixture out of the bag, cutting it off with a paring knife or scissors into 1-inch lengths and letting them fall directly into the simmering water. Continue cutting off as many as you can in one minute, then stop.

9

When all gnocchi have floated to the top, continue cooking until gnocchi are fully done in the center, about 3 minutes longer.

10

Lift gnocchi with a fine mesh strainer or a metal spider and transfer to a rimmed baking sheet.
Drizzle with a little bit of olive oil and toss to coat.

11

Repeat with remaining dough. The cooled gnocchi mixture can be refrigerated until ready to cook.

Ingredients

 1 cup water
 1 stick unsalted butter
  cup all purpose flour
 3 large eggs
 fresh herbs
 olive oil

Directions

1

Bring water, butter and salt to a boil in a medium saucepan over high heat.

2

Add flour all at once and stir with a wooden spoon until a smooth dough forms. Reduce heat to medium-low and continue to stir, beating dough forcefully and rapidly to prevent it from sticking to the pot.

3

Continue cooking until dough pulls away from sides of pot, leaving a thin layer and steams slightly.

4

To finish, transfer hot dough to the bowl of a stand mixer fitted with a paddle attachment. While mixing, add eggs one at a time, allowing dough to fully incorporate egg before adding the next one. When the final egg has been added, add herbs and beat to combine.

5

Transfer mixture to a gallon-sized zipper-lock bag or a pastry bag fitted with a 1/2-inch tip.

6

Let mixture rest 15 to 25 minutes at room temperature.

7

Meanwhile, bring a large pot of salted water to a simmer and have a rimmed baking sheet available. If using a zipper-lock bag, cut off a 1/2-inch opening in one corner.

8

Holding the bag over the boiling water, squeeze the mixture out of the bag, cutting it off with a paring knife or scissors into 1-inch lengths and letting them fall directly into the simmering water. Continue cutting off as many as you can in one minute, then stop.

9

When all gnocchi have floated to the top, continue cooking until gnocchi are fully done in the center, about 3 minutes longer.

10

Lift gnocchi with a fine mesh strainer or a metal spider and transfer to a rimmed baking sheet.
Drizzle with a little bit of olive oil and toss to coat.

11

Repeat with remaining dough. The cooled gnocchi mixture can be refrigerated until ready to cook.

Parisian Gnocchi