Parisian Gnocchi
Serves: 5
Fredy Murphy
1 January 1970
Based on User reviews:
58
Spice
54
Sweetness
50
Sourness
35
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1.25 cups
Water (310ml)1 tsp
Sea Salt1 cup
All-Purpose Flour (45g)4 large
Egg (at room temperature)2 tsps
Mustard Powder (dry)Directions:
1
To make the pâte à choux, heat the water, butter, and 1/2 teaspoon of salt in a saucepan over medium heat just until the butter is melted
2
Dump in all the flour at once and stir the mixture briskly for about 2 minutes, until the dough forms a smooth ball
3
Remove from the heat and scrape the dough into the bowl of a stand mixer fitted with the paddle attachment
4
(If you don't have a stand mixer, simply leave it in the bowl
5
) Let the dough sit for 3 minutes, stirring it every so often to release some of the heat
6
With the mixer on medium-high speed, add the eggs one at a time, making sure each one is fully incorporated before adding the next
7
Add the dry mustard and beat until the dough is completely smooth
8
Cover the bowl with a kitchen towel and set aside
9
To make the mornay sauce, melt the butter in the saucepan over medium heat
10
Add the flour and cook, letting the mixture bubble, stirring constantly for 2 minutes, until the paste is thickened
11
(Don't let it brown
12
) Gradually whisk in the milk, beginning slowly and stirring constantly to avoid lumps
13
Decrease the heat to low and cook the mornay for 6 minutes, stirring frequently, or until the sauce is about as thick as a milkshake
14
Remove from heat and add the salt, cayenne, and 1/2 cup (40g) of the Swiss-style grated cheese; stir until the cheese is melted
15
Butter a shallow 2 1/2- to 3-quart (2
16
5 to 3l) baking dish
17
(A wide dish is preferable to a deep one for browning the cheese topping
18
) Sprinkle half of the Parmesan over the bottom and sides
19
Spread 1 cup (250ml) of the mornay sauce over the bottom of the baking dish
20
Line a large dinner plate with a few layers of paper towels
21
Bring a pot of salted water to a low boil
22
Either using two soupspoons—one to scoop up some of the dough and the other to scrape it into the boiling water—or a spring-loaded ice cream scoop filled partially full, scoop a round of the dough—about 1 generous tablespoon each—and drop it into the water
23
(The ice cream scoop was a little newfangled for Paule, although she did agree—reluctantly—that it was more expedient and made nicer gnocchi
24
) Working in batches, poach 8 to 10 gnocchi at a time
25
Let them poach for 2 minutes, then retrieve them from the water and drain them on the paper towels
26
(They won't be fully cooked inside
27
) Repeat, poaching the rest of the gnocchi the same way
28
Preheat the oven to 350ºF (180ºC) with the oven rack in the top third of the oven
29
Once the gnocchi are parcooked, place them in a single layer on top of the mornay in the baking dish, and then spoon the rest of the mornay over the gnocchi in a fairly even layer
30
Sprinkle the remaining 1 1/4 cups (100g) of Swiss-style cheese over the top, along with the remaining Parmesan
31
Put the baking dish on a foil-covered baking sheet and bake for 15 minutes
32
Increase the oven temperature to 400ºF (200ºC) and bake for another 15 to 20 minutes, until the cheese on top is well browned
33
Let cool a few minutes, and then serve in the baking dish, family style
34
To make the pâte à choux, heat the water, butter, and 1/2 teaspoon of salt in a saucepan over medium heat just until the butter is melted
35
Dump in all the flour at once and stir the mixture briskly for about 2 minutes, until the dough forms a smooth ball
36
Remove from the heat and scrape the dough into the bowl of a stand mixer fitted with the paddle attachment
37
(If you don't have a stand mixer, simply leave it in the bowl
38
) Let the dough sit for 3 minutes, stirring it every so often to release some of the heat
39
With the mixer on medium-high speed, add the eggs one at a time, making sure each one is fully incorporated before adding the next
40
Add the dry mustard and beat until the dough is completely smooth
41
Cover the bowl with a kitchen towel and set aside
42
To make the mornay sauce, melt the butter in the saucepan over medium heat
43
Add the flour and cook, letting the mixture bubble, stirring constantly for 2 minutes, until the paste is thickened
44
(Don't let it brown
45
) Gradually whisk in the milk, beginning slowly and stirring constantly to avoid lumps
46
Decrease the heat to low and cook the mornay for 6 minutes, stirring frequently, or until the sauce is about as thick as a milkshake
47
Remove from heat and add the salt, cayenne, and 1/2 cup (40g) of the Swiss-style grated cheese; stir until the cheese is melted
48
Butter a shallow 2 1/2- to 3-quart (2
49
5 to 3l) baking dish
50
(A wide dish is preferable to a deep one for browning the cheese topping
51
) Sprinkle half of the Parmesan over the bottom and sides
52
Spread 1 cup (250ml) of the mornay sauce over the bottom of the baking dish
53
Line a large dinner plate with a few layers of paper towels
54
Bring a pot of salted water to a low boil
55
Either using two soupspoons—one to scoop up some of the dough and the other to scrape it into the boiling water—or a spring-loaded ice cream scoop filled partially full, scoop a round of the dough—about 1 generous tablespoon each—and drop it into the water
56
(The ice cream scoop was a little newfangled for Paule, although she did agree—reluctantly—that it was more expedient and made nicer gnocchi
57
) Working in batches, poach 8 to 10 gnocchi at a time
58
Let them poach for 2 minutes, then retrieve them from the water and drain them on the paper towels
59
(They won't be fully cooked inside
60
) Repeat, poaching the rest of the gnocchi the same way
61
Preheat the oven to 350ºF (180ºC) with the oven rack in the top third of the oven
62
Once the gnocchi are parcooked, place them in a single layer on top of the mornay in the baking dish, and then spoon the rest of the mornay over the gnocchi in a fairly even layer
63
Sprinkle the remaining 1 1/4 cups (100g) of Swiss-style cheese over the top, along with the remaining Parmesan
64
Put the baking dish on a foil-covered baking sheet and bake for 15 minutes
65
Increase the oven temperature to 400ºF (200ºC) and bake for another 15 to 20 minutes, until the cheese on top is well browned
66
Let cool a few minutes, and then serve in the baking dish, family style