After parboiling the gnocchi, I sautéed them with mushrooms and chard and served them with John Dory filets. Without the fish, this would be an elegant and satisfying vegetarian dish.
You can find the unabridged recipe from Chef Keller’s Bouchon cookbook here.
This is my version of the recipe:
Gnocchi à la Parisienne
Stand mixer with paddle attachment
Large piping bag with a 5/8-inch piping tip. (I did not have a tip this size, so I used a plastic “coupler” as a piping tip. It worked wonderfully.)
2 baking sheets, one lined with a tea towel or paper towels.
- Turn the heat down to medium and add the sifted flour. Immediately begin to stir the dough with a large wooden spoon until the dough pulls away from the sides of the saucepan. Stir for 5 more minutes until you see a thin coating of flour on the saucepan and steam escaping from the dough. While you should smell the slight nuttiness of cooked flour, you should not allow the dough to brown.
- Place the cooked dough into the bowl of the stand mixer, along with the
mustard, the 4 Tbsp of herbs, and the remaining 1 ½ tsp of salt. Mix for 30 seconds on low speed, then add the grated cheese. Dijon
- With the mixer running on low speed, add the first 3 eggs, one at a time. Increase the speed to medium, and add 2 more eggs, one at a time. Turn the mixer off and evaluate the consistency of the dough. If the dough is so dry that it does not slowly flow from a spoon, but falls off in one clump, add the reserved extra egg.
- Fill your piping bag with the dough and let rest about 30 minutes. (Unless you have a very large piping bag, you will not be able to fit all the dough in at one time.)
- Bring a large pot of water to a simmer – do not boil. Lightly season the water with salt.
- Hold the piping bag in your dominant hand, and a paring knife in the other hand. Hold the piping bag so that the piping tip is just over the edge of the pot and the rest of the piping bag points away from the pot (not over the simmering water). Begin to squeeze the piping bag, and after about 1-inch of dough is dangling from the tip, use the paring knife to slice the dough from the tip. The 1-inch section of dough should fall into the simmering water. Moving quickly, repeat until you have about 12 of these newly-formed gnocchi in the pot.
- When all of the gnocchi in the pot are floating (this will happen quickly), allow them to cook about 2 minutes more. Then use a slotted spoon or skimmer to scoop the gnocchi from the water, and place on your pre-lined baking sheet.