"Recipes from the Chef's Kitchen"
Evening Star Cafe
2000 Mt. Vernon Ave.
Jonathan Till - Executive Chef
Parisian Style Gnocchi
1) 1 cup (8 ounces) water
2) 8 tablespoons (1 stick, 4 ounces) unsalted butter
3) 3/4 teaspoon (about .15 ounces) kosher salt
4) 1 1/4 cups (6.25 ounces) all-purpose flour
5) 1 tablespoon Dijon mustard
6) 1/2 cup (about 1 ounce) freshly grated Parmesan cheese
7) 3 large eggs
1) Bring water, butter, and salt to a boil in a medium saucepan over high heat.
2) Add flour all at once and stir with a wooden spoon until a smooth dough forms.
3) Reduce heat to medium-low and continue to stir, beating dough forcefully and
rapidly to prevent it from sticking to the pot.
4) Continue cooking until dough pulls away from sides of pot leaving a thin layer
and steams slightly.
5) To Finish with Stand Mixer: Transfer hot dough to the bowl of a stand mixer
fitted with a paddle attachment.
6) Add mustard and cheese and beat on medium-low speed.
7) Add eggs one at a time, allowing dough to fully incorporate egg before adding
the next one. When final egg has been added, add herbs and beat to combine.
8) Transfer mixture to a pastry bag, cut to make desired size gnocchi.
9) Let mixture rest 15 to 25 minutes at room temperature.
10) Meanwhile, bring a large pot of salted water to a simmer and have a rimmed
11) If using a zipper-lock bag, cut off a 1/2-inch opening in one corner.
12) Holding the bag over the boiling water, squeeze the mixture out of the bag,
cutting it off with a paring knife into 1-inch lengths and letting them fall directly
into the simmering water. Continue cutting off as many as you can in one
minute, then stop.
13) When all gnocchi have floated to the top, continue cooking until gnocchi are
fully cooked to the center, about 3 minutes longer.
14) Lift gnocchi with a fine mesh strainer or a metal spider and transfer to rimmed
15) Drizzle with a little bit of olive oil and toss to coat.
16) Repeat with remaining dough.