By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
This gnocchi Parisienne recipe is flavoured with lemon, butter and parsley for a light and delicate finish. This French version of gnocchi uses choux pastry as a base, and is very simple to pull off at home.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Place the water and butter in a pan with a pinch of salt and set over a heat until the butter has melted
2
Remove the pan from the heat then add the flour and cheese. Beat vigorously to form a dough
3
Once the mixture has cooled slightly, then beat in the eggs. Transfer the mixture to a piping bag
4
Bring a pan of salted water to the boil and attach a taught string across the diameter of the pan using sellotape. If you don't have any tape to hand, you can dip sharp scissors into the hot water and snip length of the gnocchi off, wetting the scissors between each snip
5
Snip the end of the piping bag and pipe out the mixture, dragging it over the string to create separate gnocchi shapes
6
Work in batches so as to not overcrowd the pan. Once they float to the surface, remove using a slotted spoon and transfer to either a bowl of iced water, or a hot pan to crisp up if you’re eating straight away. Be careful not to overcook them, or they will turn mushy
7
If eating straight away, add a knob of butter to a hot pan and allow to foam. Add the gnocchi to the pan and allow to crisp up. Squeeze over a little lemon juice, add a handful of chopped parsley and stir to coat the gnocchi in the sauce. Serve immediately
The Kitchen with Great Italian Chefs is where you’ll find all the recipes from our very own team of Italian specialists.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Gnocchi Parisienne
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
Get in touch
Gnocchi Parisienne