Gnocchi à la Parisienne
Traditional Parisian gnocchi made from light choux pastry poached in salted water, arranged in a gratin dish, and baked under velvety Mornay cheese sauce with Comté.
Ingredients
- • Choux dough: 250ml water, 80g butter, 150g flour, 3 eggs, 50g grated Comté, 1/4 tsp nutmeg, salt
- • Mornay sauce: 40g butter, 40g flour, 500ml milk, 100g grated Comté or Gruyère, pinch of nutmeg, salt and pepper
Preparation Steps
Bring water, butter, and salt to a boil. Remove from heat, stir in flour vigorously, and cook on low heat for 2 minutes. Off heat, beat in eggs one at a time, followed by grated cheese and nutmeg.
Place choux dough in a piping bag with a 1.5cm round tip. Pipe 2cm segments over simmering salted water, cutting with a knife. Poach for 3-4 minutes until they float, then drain on a clean cloth.
Make a roux with butter and flour, whisk in milk until smooth and thick, then stir in nutmeg and half the cheese.
Layer poached gnocchi in a buttered baking dish, pour Mornay sauce over, scatter remaining cheese on top, and bake at 200°C for 20 minutes until puffed and golden.