Parisian
Transport your taste buds to the bistros of France with this elegant Parisian gnocchi recipe, a culinary masterpiece that's both comforting and refined. Unlike traditional potato-based gnocchi, this version uses a buttery pâte à choux dough enriched with Parmesan cheese and fresh parsley, creating a light, pillowy texture that melts in your mouth. The gnocchi are gently poached until tender, then seared to golden perfection in sage-infused butter, adding a subtle, aromatic richness to every bite. With a quick prep time of 20 minutes and just the right balance of crisp edges and soft interiors, this dish is a show-stopping choice for a sophisticated dinner or a cozy date night. Garnish with freshly ground black pepper and extra Parmesan for a touch of indulgence! Keywords: Parisian gnocchi, pâte à choux, Parmesan, sage butter, French recipe, easy gnocchi recipe.
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Recipe Information
Ingredients
- 240 ml water
- 115 g unsalted butter
- 1 tsp salt
- 130 g all-purpose flour
- 3 large eggs
- 50 g Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 30 g unsalted butter (for searing)
- 6 fresh sage leaves
- 0.25 tsp black pepper, freshly ground
Instructions
In a medium saucepan over medium heat, combine the water, butter, and salt. Bring to a boil, stirring occasionally, until the butter is fully melted.
Once the mixture is boiling, reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan. Continue cooking for 1–2 minutes to remove excess moisture.
Remove the pan from heat and let the dough cool slightly, about 5 minutes. This will prevent the eggs from cooking too quickly when added.
Add the eggs one at a time, mixing thoroughly after each addition. The mixture will look lumpy at first but will come together into a smooth, glossy dough.
Fold in the grated Parmesan cheese and chopped parsley until evenly distributed.
Transfer the dough to a pastry bag fitted with a large round tip or use a sturdy zip-top bag with a corner snipped off.
Bring a large pot of salted water to a gentle boil. Pipe 1-inch lengths of dough into the water, cutting them off with kitchen scissors or a knife as you go. Work in batches if necessary to avoid overcrowding.
Cook the gnocchi until they float to the surface, about 2–3 minutes. Use a slotted spoon to transfer them to a plate lined with paper towels to drain.
In a large skillet over medium heat, melt the additional butter. Add the sage leaves and cook until fragrant, about 1 minute.
Add the drained gnocchi to the skillet in a single layer. Fry the gnocchi until golden and crisp on one side, about 3–4 minutes. Toss gently to coat in the sage-infused butter.
Season with black pepper and additional Parmesan cheese, if desired. Serve immediately.
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.4 g | 198% | |
| Saturated Fat | 88.0 g | 440% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 929 mg | 310% | |
| Sodium | 1097 mg | 48% | |
| Total Carbohydrate | 103.5 g | 38% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 0.9 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 758 mg | 58% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 498 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
