Gnocchi Parisienne (Parisian Gnocchi)

• 1 lb potatoes, Yukon Gold preferred
• 1 large egg
• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 2 tbsp unsalted butter
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste
• Optional: Fresh thyme leaves for garnish

Steps

1. 1 Boil potatoes until tender, then mash.
2. 2 Combine mashed potatoes, egg, flour, and 1/2 tsp salt to form dough.
3. 3 Roll into small balls and indent with a fork.
4. 4 Bring salted water to a boil and cook gnocchi until they float.
5. 5 Melt butter in a pan, add garlic, and sauté until fragrant.
6. 6 Pour in cream and simmer until slightly thickened.
7. 7 Add Parmesan and parsley to the sauce, then toss with cooked gnocchi.
8. 8 Season with salt and pepper to taste, and serve immediately.

Equipment

• Large pot
• Saucepan
• Fork
• Colander

Variations

• Add sautéed spinach for a green boost.
• Substitute Parmesan with pecorino Romano for a sharper flavor.

Substitutions

• Use milk instead of cream for a lighter sauce.
• Gluten-free flour blend can replace all-purpose flour.

Pairings

• Serve with a glass of crisp Pinot Grigio.
• A crusty baguette on the side is a must.

Nutrition

Tips

• Don't overwork the gnocchi dough to keep it light.
• For a richer flavor, infuse the cream with herbs before adding to the sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan with a splash of water or cream.

Freezing: Gnocchi can be frozen before cooking. Spread raw gnocchi on a baking sheet, freeze, then transfer to a freezer bag. Boil directly from frozen, adding an extra minute to cook time.

Serving Suggestions

• Pair with a crisp green salad for balance.
• A sprinkle of toasted pine nuts adds crunch.

FAQ