Creamy Gnocchi alla Parigina with Gruyère and Parmigiano

Gnocchi alla Parigina Recipe

Category: First Courses
Servings: 4

Ingredients

Instructions

Preparing the Gnocchi:

1. Start by making the pâte à choux dough. Place 300g of whole milk in a small saucepan.
2. Heat the milk over medium heat, stirring frequently with a spoon until the mixture becomes smooth and starts to pull away from the sides of the pan.
3. Once the milk mixture is ready, remove the pan from heat. Add the 50g of Parmigiano Reggiano DOP and continue stirring until fully absorbed and incorporated into the dough.
4. Transfer the dough to a stand mixer with the paddle attachment. Let the dough cool slightly before adding the eggs, one at a time, ensuring that each egg is fully incorporated before adding the next.
5. Once the eggs are fully blended in, grate a small amount of nutmeg into the mixture and add salt to taste.
6. Once the dough has cooled completely, fill a piping bag fitted with a smooth 16mm nozzle.
7. Place the piping bag in the refrigerator to chill the dough.

Preparing the Sauce:

1. While the dough is chilling, begin preparing the sauce. In a separate saucepan, melt 50g of butter over low heat.
2. Whisk the butter until it begins to foam, then add 350g of milk slowly, continuing to whisk.
3. Once the mixture thickens, remove the pan from the heat and stir in salt, black pepper, 100g of Parmigiano Reggiano DOP, and 100g of Gruyère cheese. Stir until the cheese has melted and the sauce becomes smooth. Set aside.

Cooking the Gnocchi:

1. Bring a pot of salted water to a boil. Hold the piping bag above the pot and squeeze out small portions of the dough, about 3 cm long. Use a knife to cut the dough from the piping bag and let the gnocchi drop into the boiling water.
2. Cook the gnocchi for 2-3 minutes, until they float to the surface. Once cooked, remove them with a slotted spoon and set them aside.

Assembling the Gnocchi alla Parigina:

1. Preheat the oven to 180°C (350°F).
2. Grease small baking dishes or ramekins (about 17 cm in diameter for round dishes or 20×14 cm for rectangular ones). Spread 2 tablespoons of sauce on the bottom of each dish.
3. Layer the cooked gnocchi on top of the sauce.
4. Sprinkle the gnocchi with 80g of grated Parmigiano Reggiano DOP and add small dots of butter on top.
5. Place the baking dishes in the oven and bake for about 10-15 minutes, or until the top is golden and the gnocchi are bubbling.
6. Serve hot, garnished with a touch of extra grated Parmigiano if desired.

Enjoy your creamy and cheesy Gnocchi alla Parigina, a delightful twist on the traditional Italian gnocchi!