Parisian Gnocchi Gratinwith choux pastry and gruyère
Parisian gnocchi made from choux pastry, cooked in small batches and gratinated with béchamel and gruyère cheese: learn the perfect dough and white sauce consistency.
Parisian gnocchi is made from a choux pastry prepared with milk, flour, butter, and eggs. Small cylinders are gently cooked before being topped with white sauce and cheese, then baked in the oven. The initial drying of the dough and gradual addition of eggs control the texture, which should be light yet firm enough to hold its shape.
Ingredients
Dough and sauce
Dough
Dough and gratin
Seasoning
Sauce
Preparation
Cook the panade
Boil 250 ml of milk with 60 g of butter and 2 g of salt. Add 125 g of flour all at once and stir vigorously over medium heat for 2 minutes until the dough pulls away from the pan. Transfer and let cool for 5 minutes.
10 minutesIncorporate the eggs
Add the eggs in four portions, stirring completely after each addition. The dough should fall from the spatula in a thick ribbon and hold a mound; if it reaches this point earlier, reserve the remaining egg for another use. Mix in 30 g of gruyère.
10 minutesCook the cylinders
Heat a wide pot with 3 liters of water to a very gentle simmer. Place the dough in a piping bag with a 1.5 cm opening and cut 2 cm pieces over the water with a wet knife. Cook in small batches for about 5 minutes; remove one and check that the center is firm without raw dough. Drain and spread on a serving dish.
20 minutesPrepare the béchamel
Melt 40 g of butter, add 40 g of flour and stir for 2 minutes without browning. Gradually add 600 ml of milk, whisking to avoid lumps. Cook for 5 minutes after thickening, stirring, and season with remaining salt and pepper.
10 minutesAssemble and gratinate
Butter a 25 by 18 cm baking dish with 5 g of butter. Spread some sauce, arrange the gnocchi, and cover with the remaining sauce. Distribute 80 g of gruyère and bake at 190 °C for 20 to 25 minutes until bubbling and golden. Wait 5 minutes before serving.
25 minutes
Substitutions
Milk can replace water in the choux pastry, as in this version. Emmental cheese offers a similar gratin with a different flavor.
Storage
Cool in a shallow container and refrigerate within 2 hours. Reheat the portion covered until the center is hot throughout.
Approximate shelf life: Up to 3 days refrigerated at 4 °C or below.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
