BACK TO SEARCH RESULTS

Parisian Gnocchi Gratiné à la Jacques Pepin

Author
JWU College of Culinary Arts

Yield
20 servings

Serving Size
3oz cooked Gnocchi

Recipe ID
C00356

Ingredients
US standard
Water
3 cups
Kosher salt
3 teaspoons
Nutmeg, grated
½ teaspoon
Butter
5 ounces
AP flour
3 cups
Eggs
9 each
Parmesan cheese, grated
¾ + ¼ cup
3 cups
Preparation
  1. Gather all the ingredients and equipment.
  2. In small saucepan, combine water, salt and nutmeg with 3oz butter. Bring to boil over high heat. Add flour all at once and beat dough with wooden spoon until thick and comes away from sides of pan. Cook, stirring to dry out dough, about 30 seconds. Transfer dough to medium bowl. Cool 5 minutes.
  3. Bring large pot of salted water to boil over high heat. Set bowl of ice water near stove.
  4. Beat 3 eggs into dough until incorporated. Beat in 3/4 cup cheese and 3 more eggs until blended. Beat in last 3 eggs until dough is smooth and shiny. With spatula, transfer dough to pastry piping bag.
  5. Reduce boiling water to gentle simmer. Hold bag over water with one hand and squeeze out dough, using small sharp knife, cut dough into 1-1/2-inch lengths and let drop into water. Simmer gnocchi 3 minutes. With slotted spoon, transfer to ice water. Transfer to paper towels and pat dry.
  6. Grease mini gratin dishes with remaining butter. Toss gnocchi with mornay sauce and spoon into dishes. Sprinkle with remaining cheese. Preheat salamander. Broil gnocchi until browned.