Parisian Gnocchi Gratiné à la Jacques Pepin

JWU College of Culinary Arts

20 servings

Serving Size
3oz cooked Gnocchi

Recipe ID

US standard
3 cups
Kosher salt
3 teaspoons
Nutmeg, grated
½ teaspoon
5 ounces
AP flour
3 cups
9 each
Parmesan cheese, grated
¾ + ¼ cup
3 cups
  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.