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Gnocchi Parisienne

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Makes: 4 servings adjust
Gnocchi that is poached then baked. Very tasty as a side dish or even as a finger food.



  • 1 cup Water
  • 1 teaspoon Salt
  • 14 teaspoon Nutmeg, freshly grated (pre-grated will suffice but isn't as good)
  • 2 tablespoons Butter
  • 1 cup All-Purpose Flour

Step 1

Combine water, salt, nutmeg, and butter in a small saucepan and bring to a boil over high heat. Add flour and stir continuously until the mixture come off the sides of the pan, less than 1 minute usually. Move the mixture to a bowl and allow to cool for 5 minute.


  • 3 Eggs
  • 14 cup Parmesan Cheese, grated; Gruyere or Asiago can be substituted

Step 2

Beat 1 egg into cooled dough until thoroughly incorporated. Mix in 1/4 cup of cheese and one more egg until combined. Beat in the last egg until dough is smooth.

Step 3

Preheat oven to 350 degrees. Bring a large pot of salted water to a boil with a bowl of ice water nearby. Put the dough in a large plastic bag and cut off 1/2 inch or so of one corner to make a piping bag.

Step 4

Reduce the heat on the boiling water to just enough to maintain a simmer. Press the dough out of the 1/2 inch opening and cut it off into 1 1/2 inch pieces into the simmering water (carefully so you don't scald yourself). Simmer the gnocchi for three of four minutes then transfer to the ice water immediately. Once cooled, dry the gnocchi on paper towels or a clean kitchen towel. If you don't have or want to use plastic bags, the gnocchi can be shaped with two teaspoons.


  • 2 tablespoons Parmesan Cheese, grated
  • 1 tablespoon Butter

Step 5

Grease a 9-by-12 inch baking dish with the remaining butter. Spread the gnocchi evenly in the pan and top with the remaining cheese. Bake for 25 minutes or until puffed. Preheat the broiler, then broil until the top is browned, 1 or 2 minutes. Serve hot.
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