Shallot and Chive Parisienne Gnocchi
Elevate your pasta night with this exquisite Shallot and Chive Parisienne Gnocchi—a sophisticated twist on traditional gnocchi that’s light, pillowy, and bursting with delicate flavor. Made with a classic pâte à choux base, these tender dumplings are infused with the sweet richness of sautéed shallots, the fresh brightness of chopped chives, and a hint of nutmeg for warmth. Once boiled to airy perfection, you can serve them as-is or pan-sear them for a crisp, golden finish. Topped with a dusting of Parmesan and optional brown butter, this elegant dish is perfect for impressing dinner guests or indulging in a gourmet meal at home. Easy to prepare in under an hour, it’s a culinary masterpiece that bridges French technique with comforting flavors—ideal for pairing with a fresh salad or your favorite white wine.
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Recipe Information
Ingredients
- 60 grams Unsalted butter
- 250 milliliters Water
- 140 grams All-purpose flour
- 4 pieces Large eggs
- 1 large Shallot
- 3 tablespoons Fresh chives
- 1 teaspoon Salt
- 1 pinch Nutmeg
- 40 grams Grated Parmesan cheese
- 1 tablespoon Olive oil
- 0.5 teaspoons Baking powder
Instructions
Finely dice the shallot and sauté it in a small skillet with olive oil over medium heat until soft and translucent, about 3-4 minutes. Set aside to cool.
In a medium saucepan, melt the butter with the water and salt over medium heat. Once the butter is fully melted and the mixture begins to simmer, reduce the heat to low.
Add the flour to the saucepan all at once, stirring vigorously with a wooden spoon until the dough comes together into a smooth ball and pulls away from the sides of the pan. Continue cooking the dough for 1-2 minutes, stirring constantly, to dry it out slightly.
Transfer the dough to a mixing bowl and let it cool for 5 minutes. Once slightly cooled, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should become smooth and glossy.
Stir in the sautéed shallots, chopped chives, nutmeg, Parmesan cheese, and baking powder. Mix well to evenly distribute all ingredients.
Bring a large pot of salted water to a gentle boil. Transfer the dough to a piping bag fitted with a large round tip (or a plain zip-top bag with a corner snipped off). Pipe the dough into the water in 1-inch segments, cutting it off with kitchen scissors as you go.
Cook the gnocchi in batches to avoid overcrowding the pot. They are ready when they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer the cooked gnocchi to a plate lined with paper towels.
Optionally, for added flavor and texture, sauté the cooked gnocchi in a hot skillet with a little olive oil or butter until golden and crisp on the outside.
Serve the gnocchi warm, garnished with additional chopped chives and grated Parmesan, if desired. Pair with a light green salad or a drizzle of brown butter for an elegant touch.
Nutrition Facts
Calories |
1561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 917 mg | 306% | |
| Sodium | 3570 mg | 155% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 5.1 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 629 mg | 48% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 597 mg | 13% | |
*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.
