Parisian gnocchi with Taleggio & béchamel sauce

Name: Parisian gnocchi with Taleggio & béchamel sauce
Prep time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 160 g white flour; 80 g butter; 3 dl milk; 150 g Taleggio; 2 eggs; 20 g grated Parmesan; 2 tbsp grated Parmesan; a little nutmeg; salt and pepper to taste; 1 pinch salt; a little pepper

main dish Vegetarian

Total: 1 hr 10 min. | Active: 50 min.

vegetarian

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Parisian gnocchi are a delicious culinary speciality from France. Unlike their famous Italian cousins, which are made from potatoes and flour, Parisian gnocchi are based on a choux pastry, the same type of pastry used for profiteroles and cream puffs. First, they are cooked in boiling water like the classic gnocchi, then seasoned and baked in the oven, where they become even fluffier and tastier. The original recipe calls for a cheese and béchamel sauce, but you can try other kinds of sauces as well. These gnocchi are definitely worth a try. You won’t regret it!

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 4 people

Béchamel sauce
30 g	butter
30 g	white flour
3 dl	milk
150 g	Taleggio
a little	nutmeg
	salt and pepper to taste

Gnocchi dough
3 ¼ dl	water
30 g	butter
1 pinch	salt
130 g	white flour
2	eggs
20 g	grated Parmesan
a little	pepper

Gnocchi
	salted water, boiling
2 tbsp	grated Parmesan
20 g	butter, cut into small pieces

How it's done

Béchamel sauce

Heat the butter in a pan. Add the flour, cook over a medium heat while stirring with a whisk; the flour must not take on any colour. Pour in all of the milk at once, bring to the boil while stirring, reduce the heat, add the cheese, season, simmer for approx. 10 mins., stirring occasionally until the sauce is thick and creamy. Spread approx. 4 tbsp of béchamel sauce over the bottom of the prepared baking dish.

Gnocchi dough

Bring the water, butter and salt to the boil, reduce the heat. Add the flour all at once, stir with a wooden spoon for approx. 2 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat. Using the dough hook on a mixer, gradually mix in the eggs; the dough should be soft but not runny. Stir in the cheese, season. Allow the dough to cool slightly, transfer to a piping bag.

Gnocchi

Cut the tip off the piping bag. Pipe the dough (approx. 2 cm long) into the boiling salted water in batches, cut with scissors or a knife, cook the gnocchi until they float to the surface. Remove the gnocchi with a slotted spoon, drain, place in the baking dish. Pour the remaining béchamel sauce over the gnocchi. Top with parmesan and butter.

Bake

Approx. 20 mins. in the centre of an oven preheated to 190 °C.

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