Parisian gnocchi

For all lovers of homemade gnocchi, here is a delicious and irresistibly creamy dish: Parisian gnocchi. The term "Parisian" recalls French origins, but these are disputed by the Florentines who claim a paternity dating back to the time of Lorenzo the Magnificent. As is often the case, the history of traditional dishes can be quite intricate, but what matters is that these specialties have come down to us while maintaining their goodness unchanged. In the few and simple ingredients, artfully mixed, is contained the secret of the success of this first course: special gnocchi made with choux pastry seasoned with a béchamel enriched with tasty cheeses. The inevitable passage in the oven will give the typical gratin that distinguishes these gnocchi. Although its origins are controversial, this recipe has an indisputable certainty: it is a delight for the eyes and the palate!

INGREDIENTS

FOR THE DOUGH

Whole milk 300 g

Eggs (about 3 medium) 150 g

Flour 130 g

Parmigiano Reggiano to be grated 50 g

Butter 50 g

Nutmeg to taste

Fine salt to taste

FOR THE SAUCE

Whole milk 350 g

Gruyere to grate 100 g

Parmigiano Reggiano to be grated 100 g

Butter 50 g

Flour 30 g

Fine salt to taste

Black pepper to taste

FOR AU GRATIN

Parmigiano Reggiano to be grated 80 g

Butter 50 g

PREPARATION

To prepare your Parisian gnocchi, start with the dough. You will need to make a choux pastry, then put the milk in a saucepan and butter and heat them over medium heat. When it starts to simmer, add the flour. Stir with a spoon until the mixture is homogeneous and comes off well from the edges. Turn off the heat and add the Parmesan cheese, continuing to stir until completely absorbed. Now transfer the dough to the stand mixer with paddle hook and operate it at medium speed. Add one egg at a time, taking care to wait until the previous one has been completely absorbed before continuing. When the eggs are combined, add the nutmeg. Salted and give it one last stir. With the help of a marisa, put the dough in a piping bag with a smooth 16 mm nozzle. Let the dough cool in the refrigerator. In the meantime, prepare the sauce. Melt the butter in a saucepan and add the flour. Stir with a whisk over low heat for a few minutes. Add the milk in a trickle continuing to stir with the whisk to prevent lumps from forming. When you have poured in all the milk, turn up the heat and continue stirring over medium heat until it thickens (as if it were a béchamel sauce). When the mixture has thickened, turn off the heat and add the grated cheeses, salt and pepper. Stir well to melt the cheeses. At this point, the dough will have cooled. Put a pot of water to boil and salt it. Place the piping bag on top of the pot and squeeze with one hand; When the dough has come out about 3 cm, cut it with a small knife and let it fall into the water. In this way you will form your dumplings. Cook for 2-3 minutes and then drain on a plate with the help of a slotted spoon. You will get about 600 g of cooked gnocchi. Take small saucepans or baking dishes (17 cm in diameter if round, 20x14 cm rectangular in diameter) and spread 2 tablespoons of sauce on the bottom. Place the gnocchi on top and cover with another 2 tablespoons of sauce. Sprinkle with grated Parmesan cheese. Add some flakes of butter on top and bake in a preheated oven for 10 minutes on the high shelf in grill mode at 240 degrees. Fresh out of the oven, the Parisian gnocchi will be ready to serve.

PRESERVATION

Parisian gnocchi can be kept closed in the refrigerator for 2-3 days. You can prepare only the baking dishes in advance and store them in the fridge so that they are au gratin just before serving.

ADVICE

You can replace the gruyere with another soft cheese such as a toma. Made from pasteurized cow's milk. Region: Aosta Valley and Piedmont regions of Northern Italy. 

Fat content: 45%

Texture: creamy

Rind: natural

Colour: pale yellow

Flavour: buttery, creamy, tangy

Aroma: grassy

Vegetarian: yes