{"id":5527,"date":"2022-05-18T15:44:21","date_gmt":"2022-05-18T15:44:21","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/first-courses-of-the-land\/parisian-gnocchi-recipe-for-a-delicious-and-tasty-first-course\/"},"modified":"2022-05-18T15:44:21","modified_gmt":"2022-05-18T15:44:21","slug":"parisian-gnocchi-recipe-for-a-delicious-and-tasty-first-course","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/first-courses-of-the-land\/parisian-gnocchi-recipe-for-a-delicious-and-tasty-first-course\/","title":{"rendered":"Parisian gnocchi, recipe for a delicious and tasty first course"},"content":{"rendered":"


\n<\/p>\n

Parisian gnocchi, recipe for a delicious and tasty first course<\/h1>\n

<\/p>\n

\n

Delicious and creamy, the Parisian dumplings<\/strong> they are a rich and tasty first course suitable for any occasion. Different from the classics potato gnocchi<\/strong>, these dumplings are prepared with a choux pastry base, enriched with a delicious cheese b\u00e9chamel and finally au gratin in the oven to obtain a crunchy and tasty crust. Although their name suggests France, in reality their origins seem to be Italian. Here is our recipe for Parisian Gnocchi: they are easy to make and absolutely delicious to eat! <\/p>\n

\n
\n

<\/i> Ingredients for 4 people<\/i><\/h3>\n
    \n
  • <\/i> FOR GNOCCHI:<\/li>\n
  • <\/i> Whole milk: 400 ml<\/li>\n
  • <\/i> Whole eggs: 3<\/li>\n
  • <\/i> 00 flour: 130 g<\/li>\n
  • <\/i> Parmigiano Reggiano DOP: 70 g (grated)<\/li>\n
  • <\/i> Butter: 70 g<\/li>\n
  • <\/i> Nutmeg: to taste<\/li>\n
  • <\/i> Salt up: to taste<\/li>\n
  • <\/i> Water: 3 lt (for cooking)<\/li>\n
  • <\/i> Coarse salt: 1\/2 tablespoon (for cooking)<\/li>\n
  • <\/i> FOR THE CHEESE SAUCE: <\/li>\n
  • <\/i> Whole milk: 500 ml<\/li>\n
  • <\/i> Grated Gruyere: 150 g<\/li>\n
  • <\/i> Grated Parmigiano Reggiano: 100 g<\/li>\n
  • <\/i> Butter: 70 g<\/li>\n
  • <\/i> 00 flour: 30 g<\/li>\n
  • <\/i> Salt up: to taste<\/li>\n
  • <\/i> Black pepper: to taste<\/li>\n
  • <\/i> TO GRATIN: <\/li>\n
  • <\/i> Grated Parmigiano Reggiano: 50 g<\/li>\n
  • <\/i> Butter: 50 g<\/li>\n<\/ul>\n<\/div>\n
    \n
      \n
    • <\/i> Preparation: 50 minutes<\/i><\/li>\n
    • <\/i> Cooking: 35 minutes<\/i><\/li>\n
    • <\/i> Total: 1 hour, 25 minutes<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
      \n
      \n

      Preparation of gnocchi<\/h2>\n
      1<\/span><\/p>\n

      To prepare the Parisian Gnocchi dough, start by preparing a choux pastry: then cut the butter into cubes.<\/p>\n\n

      2<\/span><\/p>\n

      Pour the milk into a saucepan and put it on the heat over medium heat and add the diced butter, salt and nutmeg, keeping stirred. <\/p>\n\n

      3<\/span><\/p>\n

      When the milk starts to simmer, add the flour and mix with a wooden spoon.<\/p>\n\n

      4<\/span><\/p>\n

      Continue to mix the mixture, which will begin to thicken, until it is very homogeneous and detaches well from the sides of the pan. At this point, turn off the heat and add the Parmesan, continuing to mix until completely absorbed. <\/p>\n\n

      5<\/span><\/p>\n

      Transfer the dough to a planetary mixer with a leaf hook, operated at medium speed to make it absorb completely. Alternatively, you can also perform this step by hand, mixing with a wooden spoon.<\/p>\n\n

      6<\/span><\/p>\n

      Once the first one is blended, add the second egg and mix well with the planetary mixer or hand spoon, until completely absorbed. <\/p>\n\n

      7<\/span><\/p>\n

      Repeat with the third egg. <\/p>\n\n

      8<\/span><\/p>\n

      You will get a smooth and homogeneous mixture. <\/p>\n\n

      9<\/span><\/p>\n

      Once the dough is ready, transfer it to a pastry bag with a smooth 16 mm round spout and place it in the refrigerator to cool.<\/p>\n\n

      Cheese sauce preparation<\/h2>\n
      1<\/span><\/p>\n

      While the gnocchi dough is cooling in the refrigerator, prepare the sauce (like bechamel) with cheese, which will be used to compose the recipe.
      \nIn a saucepan, melt the butter over low heat and then add the flour. Stir continuously with a hand whisk, keeping the heat low, for a few minutes. <\/p>\n\n

      2<\/span><\/p>\n

      When the flour has absorbed all the butter, pour the milk slowly while continuing to mix to avoid the formation of lumps. <\/p>\n\n

      3<\/span><\/p>\n

      Raise the heat to medium heat and continue stirring until the mixture thickens. <\/p>\n\n

      4<\/span><\/p>\n

      When the mixture becomes thicker, turn off the heat and add the grated cheeses, salt and pepper. <\/p>\n\n

      5<\/span><\/p>\n

      Stir constantly with the whisk to melt the cheeses well and mix them. Keep aside. <\/p>\n\n

      Composition and cooking<\/h2>\n
      1<\/span><\/p>\n

      Switch to the formation of the gnocchi: put a pot of salted water on the fire to boil. <\/p>\n\n

      2<\/span><\/p>\n

      Take the pastry bag with the gnocchi dough and place it on top of the pot with boiling water. Gently press the pastry bag and let out about 3 cm of dough and cut it with a small knife, letting the dumpling fall into the water (to prevent the dough from sticking to the knife, wet the blade with the cooking water).<\/p>\n\n

      3<\/span><\/p>\n

      Cook each gnocco formed for 2\/3 minutes, until they rise to the surface, and then gradually drain them with a slotted spoon. <\/p>\n\n

      4<\/span><\/p>\n

      Proceed in this way with all the dough and gradually place the cooked gnocchi in a large pan. <\/p>\n\n

      5<\/span><\/p>\n

      Move on to composing the pan of Gnocchi alla Parisina. Spread two large spoons of the previously prepared cheese sauce on the bottom of the pan and pour over the gnocchi. <\/p>\n\n

      6<\/span><\/p>\n

      Spread a further layer of cheese sauce (another 2 generous spoons) over the gnocchi and then a sprinkle of grated Parmesan.<\/p>\n\n

      7<\/span><\/p>\n

      Finish with some butter flakes placed on the surface. <\/p>\n\n

      8<\/span><\/p>\n

      Brown in a preheated static oven, in grill mode, at 240 \u00b0 C for 10 minutes on the top shelf of the oven. <\/p>\n\n

      9<\/span><\/p>\n

      A tasty crust will form on the surface. Once baked, the Parisian Gnocchi are immediately ready to be served. <\/p>\n\n

      Accessories<\/h2>\n
        \n
      • A pan<\/li>\n
      • A planetary mixer with a leaf hook (or alternatively a bowl with an electric mixer or wooden spoon)<\/li>\n
      • Pastry bag with 16 mm round spout<\/li>\n
      • A pot with a handle<\/li>\n
      • Hand whisk<\/li>\n
      • Knife<\/li>\n
      • Skimmer<\/li>\n
      • Two large pans<\/li>\n<\/ul>\n

        Tips and tricks<\/h2>\n
          \n
        • Gradual addition of eggs is important. Before inserting the next, make sure that the first is well blended with the dough. This prevents the mixture from falling apart and not being homogeneous. <\/li>\n
        • Cooking the Parisian Gnocchi in water should not last too long, otherwise they risk falling apart and being too ‘mushy’. Remove them as soon as they reach the surface. We also recommend passing them under cold water for a few seconds to stop cooking. <\/li>\n
        • Be careful to continuously and gently mix the flour with the milk, in steps 2 and 3 of the sauce preparation, to avoid annoying lumps from forming. <\/li>\n
        • If you are not a lover of Gruyere, you can replace it with another cheese of your choice, such as fontina or Toma which have a more delicate flavor. <\/li>\n<\/ul>\n

          storage<\/h2>\n

          Store the Gnocchi alla Parisina already cooked and au gratin in the refrigerator, closed in an airtight container. Consume them within 2\/3 days at the latest<\/strong>. It is also possible to prepare the pan with the already blanched gnocchi and the layers of bechamel and cheese in advance, close it with cling film and then brown it in the oven shortly before serving. <\/p>\n

          History<\/h2>\n

          Although their name may suggest French origins, it would seem that the Parisian Gnocchi were actually born in Italy<\/strong>. The theories on their paternity are actually numerous and there is no certainty about it. The most famous version sees them born in Florence during the fifteenth century and connects them to Caterina de ‘Medici and to her father Lorenzo the Magnificent. It would have been Caterina de ‘Medici who introduced them to France after having tasted them in the Renaissance banquets of the time and having fallen in love with them. This thesis would be supported by the fact that initially, in France, this dish was called ‘Gnocchi alla Florentine’ (ie Florentine style). <\/p>\n

          Whatever the true story of Parisian Gnocchetti is, what is certain is that over the years they have traveled around the world and have become a very popular and consumed dish, even today, especially in the United States.<\/p>\n<\/p><\/div>\n

          <\/p>\n

          \n
          \n

          <\/i> Ingredients for 4 people<\/i><\/h3>\n
            \n
          • <\/i> FOR GNOCCHI:<\/li>\n
          • <\/i> Whole milk: 400 ml<\/li>\n
          • <\/i> Whole eggs: 3<\/li>\n
          • <\/i> 00 flour: 130 g<\/li>\n
          • <\/i> Parmigiano Reggiano DOP: 70 g (grated)<\/li>\n
          • <\/i> Butter: 70 g<\/li>\n
          • <\/i> Nutmeg: to taste<\/li>\n
          • <\/i> Salt up: to taste<\/li>\n
          • <\/i> Water: 3 lt (for cooking)<\/li>\n
          • <\/i> Coarse salt: 1\/2 tablespoon (for cooking)<\/li>\n
          • <\/i> FOR THE CHEESE SAUCE: <\/li>\n
          • <\/i> Whole milk: 500 ml<\/li>\n
          • <\/i> Grated Gruyere: 150 g<\/li>\n
          • <\/i> Grated Parmigiano Reggiano: 100 g<\/li>\n
          • <\/i> Butter: 70 g<\/li>\n
          • <\/i> 00 flour: 30 g<\/li>\n
          • <\/i> Salt up: to taste<\/li>\n
          • <\/i> Black pepper: to taste<\/li>\n
          • <\/i> TO GRATIN: <\/li>\n
          • <\/i> Grated Parmigiano Reggiano: 50 g<\/li>\n
          • <\/i> Butter: 50 g<\/li>\n<\/ul>\n<\/div>\n
            \n
              \n
            • <\/i> Preparation: 50 minutes<\/i><\/li>\n
            • <\/i> Cooking: 35 minutes<\/i><\/li>\n
            • <\/i> Total: 1 hour, 25 minutes<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"

              Parisian gnocchi, recipe for a delicious and tasty first course Delicious and creamy, the Parisian dumplings they are a rich and tasty first course suitable for any occasion. Different from the classics potato gnocchi, these dumplings are prepared with a choux pastry base, enriched with a delicious cheese b\u00e9chamel and finally au gratin in the […]<\/p>\n","protected":false},"author":1,"featured_media":5528,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[120],"tags":[109,122,108,91,90],"class_list":["post-5527","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-first-courses-of-the-land","tag-first-courses","tag-first-courses-of-the-land","tag-italian-first-courses","tag-italian-kitchen","tag-recipes","entry","has-media"],"yoast_head":"\nParisian gnocchi, recipe for a delicious and tasty first course - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/first-courses-of-the-land\/parisian-gnocchi-recipe-for-a-delicious-and-tasty-first-course\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Parisian gnocchi, recipe for a delicious and tasty first course - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Parisian gnocchi, recipe for a delicious and tasty first course Delicious and creamy, the Parisian dumplings they are a rich and tasty first course suitable for any occasion. Different from the classics potato gnocchi, these dumplings are prepared with a choux pastry base, enriched with a delicious cheese b\u00e9chamel and finally au gratin in the […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/first-courses-of-the-land\/parisian-gnocchi-recipe-for-a-delicious-and-tasty-first-course\/\" \/>\n<meta property=\"og:site_name\" content=\"Sbenny\u2019s Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/sbennymods\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-05-18T15:44:21+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/05\/Gnocchi-alla-parigina.jpg?v=1652888661\" \/>\n\t<meta property=\"og:image:width\" content=\"1280\" \/>\n\t<meta property=\"og:image:height\" content=\"720\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Philip Owell\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Philip Owell\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/first-courses-of-the-land\\\/parisian-gnocchi-recipe-for-a-delicious-and-tasty-first-course\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/first-courses-of-the-land\\\/parisian-gnocchi-recipe-for-a-delicious-and-tasty-first-course\\\/\"},\"author\":{\"name\":\"Philip Owell\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/#\\\/schema\\\/person\\\/a77e10c2915dc8fe75aab9f446e1f0dc\"},\"headline\":\"Parisian gnocchi, recipe for a delicious and tasty first course\",\"datePublished\":\"2022-05-18T15:44:21+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/first-courses-of-the-land\\\/parisian-gnocchi-recipe-for-a-delicious-and-tasty-first-course\\\/\"},\"wordCount\":1184,\"publisher\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/first-courses-of-the-land\\\/parisian-gnocchi-recipe-for-a-delicious-and-tasty-first-course\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/wp-content\\\/uploads\\\/2022\\\/05\\\/Gnocchi-alla-parigina.jpg?v=1652888661\",\"keywords\":[\"first courses\",\"first courses of the land\",\"italian first courses\",\"italian kitchen\",\"recipes\"],\"articleSection\":[\"First Courses Of the Land\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/first-courses-of-the-land\\\/parisian-gnocchi-recipe-for-a-delicious-and-tasty-first-course\\\/\",\"url\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/first-courses-of-the-land\\\/parisian-gnocchi-recipe-for-a-delicious-and-tasty-first-course\\\/\",\"name\":\"Parisian gnocchi, recipe for a delicious and tasty first course - 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