Parisian Gnocchi

Submitted by Callu

"This is based on a recipe from Jaques Pepin. I prefer some different spices and make mine a little bigger so they can be served as an appetizer. There are a few steps but it is a fairly easy recipe. My kids said it reminded them of macaroni and cheese--only it was served as finger food. This recipe does not use potatoes."

 

• Ready In: 1hr
• Ingredients: 9
• Yields: 36 gnocchi
• Serves: 6

ingredients

• 236.59 ml water
• 4.92 ml salt
• 1.23 ml Hungarian paprika
• 1.23 ml black pepper
• 44.37 ml unsalted butter, cut into tablespoons
• 236.59 ml all-purpose flour
• 3 large eggs
• 59.14 ml plus 2 tablespoons freshly grated parmigiano-reggiano cheese, Gruyere (I often mix in a little blue cheese for extra kick) or 59.14 ml asiago cheese (I often mix in a little blue cheese for extra kick)
• 29.58 ml bacon bits (optional)

directions

1. In a saucepan, combine water, salt and spices along with 2 tablespoons of the butter. Bring mixture to a boil over high heat.
2. As soon as the water boils and butter is melted, add the flour all at once.
3. Beat the dough with a wooden spoon until it is thick, smooth and forms a ball. Continue to cook, stirring constantly to dry out the dough, about 30 seconds.
4. Transfer the dough to a mixing bowl and let cool slightly, about 5 minutes. (You are cooling it long enough that it will not cook the eggs you are going to add.).
5. Beat 1 egg into the dough until incorporated. Be sure to scrape the bowl a couple times so that the egg is evenly incorporated.
6. Beat in 1/4 cup of grated cheese and another egg until blended, followed by the last egg until the dough is very smooth. Make sure you get each egg well incorporated before adding the next.
7. Preheat the oven to 350°.
8. Bring a large pot of salted water to a boil.
9. Set a bowl of ice water near the stove.
10. Transfer the dough to a resealable plastic bag, pressing it into one corner.
11. Cut off the tip of the bag. The opening should be about 1 inch long.
12. Reduce the heat under the boiling water to maintain a gentle simmer.
13. Carefully hold the bag over the water and press out the dough, using a small sharp knife to cut it into 1 1/2 inch lengths before it drops into the pot. Do this as quickly as you can so they cook evenly.
14. Simmer the gnocchi for about 3 minutes.
15. With a slotted spoon, transfer the gnocchi to the ice water bath to stop the cooking.
16. Transfer the cooked and cooled gnocchi to paper towels and pat dry.
17. Grease a 9-by-12-inch baking dish with the remaining 1 tablespoon of butter.
18. Arrange the gnocchi in the dish and sprinkle with the remaining 2 tablespoons of cheese. You can also top with bacon bits at this point if you so desire.
19. Bake until puffed, about 25 minutes.
20. Preheat the broiler. Broil the gnocchi 6 inches from the heat for 1 to 2 minutes, or until browned.
21. Serve right away.
22. NOTE: The gnocchi can be boiled and cooled in advance and refrigerated overnight before baking and broiling.