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Unlike potato gnocchi, Parisian gnocchi is made with French choux pastry. They’re boiled in water creating a pillowy, delicate gnocchi that can be served with any savory sauce. As an optional step, I’m going to show you how to sauté them in a pan with browned butter and fresh sage. These gnocchi puff up golden brown, crispy on the outside, and extremely soft on the inside.

a fork picking up golden gnocchi

Overview

I first came across Thomas Keller’s recipe for Gnocchi Parisienne back in culinary school. We served them for dinner service as an accompaniment to ratatouille. I couldn’t believe how delicious they were!

But let’s back up for a moment. What is the difference between Italian gnocchi and Parisian gnocchi? Well, Parisian gnocchi is made from choux pastry. While Italian gnocchi is made with potatoes and sometimes ricotta.

Choux pastry (pâte à choux in French) is a pastry batter used to make French classics like cream puffs, eclairs, and beignets. While these are all sweet pastries, the same batter can be used to make savory pastries like this gnocchi and gougères (cheese puffs). After mastering the technique of making choux pastry, you can make endless variations on sweet and savory dishes.

In researching Parisian gnocchi, I found this tutorial of Thomas Keller preparing choux batter and herbed gnocchi. He takes so much care with simple ingredients making it look so incredibly easy.

The process of making Parisian Gnocchi

  1. Make choux pastry (add any fresh, savory herbs or cheeses you like)
  2. Blanche the gnocchi by piping the batter into boiling water
  3. Serve with your favorite sauce
  4. That’s it!

After boiling the gnocchi, you will have delicate, pillowy dumplings perfect for any sauce like marinara or pesto. As an optional step in this tutorial, I’m going to show you how to sauté the gnocchi in browned butter and sage.

This is my favorite method of serving Parisian gnocchi. By sautéing in a cast-iron pan, they will achieve a golden brown exterior while the inside stays incredibly soft. Browned butter, fresh sage, and a sprinkling of Parmesan cheese finish the plate making the perfect savory meal.

How to make Parisian Gnocchi

The first step in making Parisian gnocchi is making basic choux pastry. After making the batter, we’ll blanche it in boiling water, and then finish the gnocchi in a pan with browned butter and sage. Let’s get started!

Make Choux Pastry

water, milk, salt, and butter in a saucepan

Bring the water, milk, butter, and salt to a boil in a pot on the stovetop. The butter needs to be completely melted and the mixture should be boiling before moving on to the next step.

Remove the boiling mixture from the heat and pour all of the flour into the pot at once. Stir vigorously until it all comes together into a smooth batter.

cooking choux pastry on the stovetop
stirring choux pastry with a spatula to check if there is a film underneath

Once the flour is completely incorporated into a smooth batter, bring the pot back to medium heat and flatten the mixture to the bottom of the pan. Let it sit until you start to hear it crackling.

At this point, push the mixture to one side and if you see a thin film clinging to the bottom of the pan it is dried out enough. If it is not, continue cooking until a film forms.

adding eggs one at a time to choux batter

Remove the mixture from the heat and stir it until most of the steam has evaporated off. Off of the heat, add the eggs in one at a time. Stir vigorously after each egg until it is completely absorbed into the batter before adding the next.

Once all of the eggs are added and thoroughly mixed in, the batter will have a smooth and glossy look. At this point, mix in any fresh chopped herbs that you like. I’m using fresh sage.

Transfer to a piping bag or large zipper bag. Use immediately or store in a cool spot for up to 3 hours. I find resting the dough for at least one hour before piping helps it puff up.

Boil the Gnocchi

Bring a large pot of water to simmer. Place a rimmed baking sheet beside the pot.

a piping bag held over a pot of boiling water
gnocchi floating to the top of boiling water

Snip off about ½ inch (1.2 cm) off the end of the piping bag. Holding the bag over the boiling water, squeeze the mixture out of the bag. Cut off 1 inch (2.5 cm) logs using a paring knife letting them fall directly into the simmering water. Continue cutting off as many as you can in one minute, then stop.

When all the gnocchi have floated to the top, continue cooking until they are fully cooked through the center. This will take about 3 minutes longer. Lift the gnocchi out of the water with a fine mesh strainer or slotted spatula and transfer to the baking sheet. Drizzle with a little bit of olive oil and toss to coat.

Repeat with remaining batter. I used a medium pot and ended up cooking the batter in 4 batches.

raw pieces of Parisian gnocchi

At this point, you can be done! The Parisian gnocchi can be tossed in your favorite sauce like pesto or marinara and then served. The gnocchi at this stage is delicate and pillowy. You can also store the cooled gnocchi in the refrigerator for up to 3 days until you are ready to serve it.

If you prefer a golden brown, crispy gnocchi (how I like to enjoy it), continue with the next steps.

Sauté in brown butter

Heat a large skillet over medium heat and melt the butter. I like to use a cast iron skillet to get a nice, golden crunch on the outside. Add fresh sage leaves and continue cooking until the butter is lightly browned. You can tear the leaves or keep them whole.

gnocchi browning in a pan with butter

Add the drained gnocchi to the hot skillet and gently begin to cook. Allow the gnocchi to get a little color on the bottom before tossing. Continue cooking until all sides are browned, about 5-6 minutes.

Parisian gnocchi in a cast iron with brown butter and fresh sage

Remove the skillet from the heat and add salt and pepper to taste. Serve with Parmesan cheese if using. Serve warm!

Storage

After boiling the gnocchi, let drain and cool on a sheet pan or wire rack. Toss in a splash of olive oil and refrigerate up to 3 days. Warm or sauté in a pan and serve with your favorite sauce.

I do not recommend storing gnocchi after crisping the outside. The outside crispiness will become soggy in the refrigerator.

MORE RECIPES FROM BAKER BETTIE!

If you enjoyed this recipe, try out these other ways to use choux pastry.

Parisian gnocchi in a cast iron with brown butter and fresh sage
Yield: 4 Servings

Parisian Gnocchi with Brown Butter and Sage

Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes

Unlike potato gnocchi, Parisian gnocchi is made with French choux pastry. They're boiled in water creating a pillowy, delicate gnocchi that can be served with any savory sauce. As an optional step, sauté them in a pan with browned butter and fresh sage.

Ingredients

For the gnocchi

  • 120 grams (½ cup) water
  • 113 grams (½ cup, 120 milliliters) milk
  • 113 grams (½ cup, 1 stick) unsalted butter, cut into pieces
  • large pinch salt
  • 120 grams (1 cup) all-purpose flour
  • 4 large eggs
  • 1-2 tablespoons chopped fresh herbs, *optional like parsley, sage, or chives

For the sauce

  • 56 grams (¼ cup) unsalted butter
  • large pinch salt
  • 3-4 fresh sage leaves
  • Parmesan cheese, *optional, for serving

Instructions

Make the Gnocchi

  1. Place the water (120 grams/ ½ cup), milk (113 grams/ ½ cup), diced butter (113 grams/ ½ cup), and salt (large pinch) in a medium pot over medium-high heat. Stir until butter is melted and bring the mixture up to a boil.
  2. Remove the boiling mixture from the heat and pour in all of the flour(120 grams/ 1 cup) at once. Stir quickly and vigorously until it comes together into a smooth batter.
  3. Once the flour is completely incorporated into a smooth batter, bring the pot back to medium heat and flatten the mixture to the bottom of the pan. Let it sit there until you start to hear it crackling. Use your spatula to pull the mixture to the side; if there is a thin film left on the bottom of the pan then it is dried out enough. If there is not, let it cook for a while longer until the film forms.
  4. Turn off the heat and remove the pot from the heat. Stir the batter vigorously until most of the steam has evaporated.
  5. Off of the heat, add the eggs in one at a time (4 large total). Stir vigorously between each egg until it is completely absorbed into the dough before adding the next. Continue stirring vigorously until all of the eggs are well incorporated. The batter should look smooth and glossy at this point. You can also use a stand mixer with the paddle attachment to incorporate the eggs one at a time.
  6. If using, add the fresh chopped herbs (1-2 tablespoons).
  7. Transfer to a piping bag or large zipper bag. Use immediately or store in a cool spot for up to 3 hours. I find resting the dough for at least one hour before piping helps it puff up.

Cook the Gnocchi

  1. Bring a large pot of water to simmer. Place a rimmed baking sheet beside the pot.
  2. Snip off about ½ inch (1.2 cm) off the end of the piping bag. Holding the bag over the boiling water, squeeze the mixture out of the bag. Cut off 1 inch (2.5 cm) logs using a paring knife letting them fall directly into the simmering water. Continue cutting off as many as you can in one minute, then stop.
  3. When all the gnocchi have floated to the top, continue cooking until they are fully cooked through the center. This will take about 3 minutes longer. Lift the gnocchi out of the water with a fine mesh strainer or slotted spatula and transfer to the baking sheet. Drizzle with a little bit of olive oil and toss to coat. Repeat with remaining batter.
  4. Cooled gnocchi can be refrigerated until ready to use or up to 3 days. Toss with your favorite sauce if using as is.

Prepare the Dish

  1. Heat a large skillet over medium heat and melt the butter (56 grams/¼ cup). Add the sage leaves (3-4 fresh) and continue cooking until the butter is lightly browned.
  2. Add the drained gnocchi to the hot skillet and gently begin to cook. Allow the gnocchi to get a little color before tossing. Continue cooking until all sides are browned, about 5-6 minutes.
  3. Remove the skillet from the heat and add salt and pepper to taste. Serve with Parmesan cheese if using.

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© Bettie
Category: All Recipes