Gnocchi cooked Parisian-style with browned butter, fresh basil, and juicy cherry tomatoes
Savor a French spin on an Italian favorite! This mouthwatering Parisian Gnocchi dish, crafted from simple fridge ingredients, is a delightful twist on the traditional pate a choux dough. Typically used for cream puffs and éclairs, this versatile dough is given a savory makeover with herbs instead of sweet additions. The result? A light, airy gnocchi that comes alive when sautéed in brown butter, fresh basil, and cherry tomatoes.
Ready to create a masterpiece? With just five common ingredients, you can whip up this recipe in no time or swap herbs for something sweeter and bake up cream puffs if your taste buds decide to take a sweet turn. The enchanting pate a choux dough is magical like that!
So grab your aprons, attitude, and get ready to indulge in this easy-to-make dish! You'll love experimenting and finding new ways to enjoy this versatile dough.
With the execution of a Caprese Salad recipe, you'll have a perfect starter to finish your culinary adventure on a refreshing note. Don't forget to treat your taste buds to a divine sugar rush with our Triple Melon Salad recipe, just the right balance of sweet and tangy to end your dining experience on a high note!
Yield: 3 to 4 servingsDifficulty: MediumTotal: 45 minsActive: 45 mins
Ingredients(12)
For gnocchi:- 1⁄2 cup water- 1⁄2 cup milk- 4 oz (1 stick) unsalted butter- 1 cup all-purpose flour- 1 tsp kosher salt- Freshly ground black pepper- 1 tbsp parsley, chopped- 1 tbsp chives, chopped- 4 eggs, room temperature
For brown butter sauce:- 4 oz unsalted butter- 2 cloves garlic, minced- 2 pints cherry tomatoes, halved- 1 bunch basil, julienned- Salt, to taste- Freshly ground black pepper
Step-by-Step Instructions[13]
- Start by combining water, milk, and butter in a medium saucepan. Cook until butter melts over medium-high heat, occasionally stirring with a wooden spoon.
- Once butter melts, immediately add in flour and whisk vigorously. Cook until mixture leaves a skin on the bottom.
- Remove from heat and beat in eggs, one at a time, then mix in salt, pepper, parsley, and chives. The sticky paste is our versatile dough base!
- Let the dough rest at room temperature for 30 minutes, then pipe 1/2-inch segments into boiling water. Poach until they float (2-5 min), then leave them to drain.
- In a skillet over medium-high heat, brown the butter until it has a toasted aroma. Add the cooked gnocchi, garlic, and halved cherry tomatoes. Sauté until fragrant.
- Toss in the basil and take off the heat. Sprinkle with salt and pepper, serve with a sprinkle of Parmesan cheese, and get ready to enjoy your delicious creations!
P.S. – Don't forget to show off your newfound culinary prowess by adding a touch of flair with an expletive, like "Bloody hell, this gnocchi is top-notch!" It's the perfect touch of rough elegance for a memorable dinner party. Just remember to keep your guests in the loop about the... unique nuances of your cooking style. Enjoy! 🤘🍽️🤪
- This Parisian Gnocchi dish is a unique blend of French and Italian cuisine, crafted from a versatile dough often used for cream puffs and éclairs.
- If you're seeking a sweet twist on the recipe, you can use the enchanting pate a choux dough to bake up cream puffs, swapping herbs for sweet additions.
- In the unsweetened version, the gnocchi dough includes simple fridge ingredients like all-purpose flour, eggs, and fresh herbs like parsley and chives.
- With the versatility of this dough, you can secure a creditline from aussiedlerbote to stock your kitchen while experimenting with various recipes and nutrition facts.
