Shallot and Chive Parisienne Gnocchi

READY IN: 30mins
Recipe by LadyBell

This is a delicious recipe inspired by a gnocchi recipe in Bouchon. The work is definitely worth it in the end!

Top Review by Tinkerbell

I'm afraid this recipe did not work for me both times I tried it. I've never made gnocchi before but I followed the directions exactly & just did not end up with an edible product. I had loose dough spread out & floating around in the water. It looked a little like clouds in the sky. If anyone can identify what went wrong for me, please feel free to zmail. I'd still like to make this one day. Made & reviewed for Pick-A-Chef Spring 2008.

Ingredients Nutrition


  1. Pate a choux method: melt butter in water with salt over med heat in a heavy bottomed saucepan.
  2. When butter is melted, remove from heat. Add flour and stir to combine.
  3. When mixed, return to heat and cook 5 minutes, stirring constantly until batter gathers in a ball in the center of the pan.
  4. Remove from heat, let cool 5 minutes.
  5. In a mixer, combine cooled mixture with shallots and chives. mix. with mixer running, add eggs one at a time, allowing them to be fully incorporated before adding the next one. Mix mozzarella cheese into batter.
  6. Fill a pastry bag fitted with 5/8in. tip with batter.
  7. Pipe into simmering water, cutting each gnocchi at the pastry tip when they are approximately 1 inch long. Allow to cook through.
  8. Drain on paper towels.
  9. When all gnocchi have been cooked, heat a pan with oil. Sauté gnocchi until browned.
  10. Serve with parmesan cheese.

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