Gnocchi a la Parisienne
5oz. Butter-by weight
9oz. Flour (sifted) by weight
8 whole eggs
100 parmesan or (50g. parmesan 50g. emmenthier or comte)
Salt and white pepper-to taste
Make the pate a choux- In a sauce pan, place milk and butter and a pinch of salt, when the butter is melted and the milk starts to boil slowly add the flour continuously mixing. At this point the dough will be firm keep cooking on low flame until the dough becomes softer and the flour is cooked (about 7 minutes) continuously stirring the dough in the pot.
Make the gnocchi- When the Pate a choux is made remove it from the pot and put it in a small mixing bowl, first add the cheese and mix until the cheese is fully incorporated. Then add one egg at a time (don’t add another until the egg is completely mixed into the dough) after you’ve added all the eggs then add salt and pepper to taste and the herbs at the end and mix (on low if your using a machine) once everything is well incorporated you will then transfer the dough mixture to a pastry bag fitted with a large round tip.
Cook the Gnocchi- in a large pot with gently simmering water in your left hand you gently squeeze the bottom of the pastry bag to push out the dough like you would a tube of toothpaste and with the right hand you cut the dough (1/2 inch) directly into the water, once the gnocchi rises to the top cook for another minute then transfer to a pan with olive oil that will sit on top of another pan filled with ice. You can keep refrigerated for no more than 2 days or freeze (lay them flat on a pan and wrap tight) for up to 3 months.
Note: When ready to use the frozen gnocchi’s do not defrost, use in the frozen state as you would if they were freshly made.