Gnocchi Parisienne with Black Truffle Champagne Sauce
Gnocchi Parisienne - beloved by the world s most renowned chefs, these are crunchy on the outside, custardy on the inside and has no potato! This dish transforms pantry staples into something decadent and elegant with a black truffle sauce, watercress oil, wilted kale and crispy leeks.
Ingredients
- milk
- butter
- bread flour
- salt
- eggs
- pecorino romano cheese
- dijon mustard
- chives
- butter
- lemon juice
- olive oil
- butter
- shallot
- garlic
- white pepper
- champagne
- cream
- Fromager d'Affinois cheese other creamy cheese
- black truffle pâté
- lemon juice
- salt
- leek
- frying oil
- salt
- kale
- watercress
- chive oil
Method
- 1
In a saucepan over medium heat, combine the milk and butter. Bring the mixture to a simmer.
- 2
Once simmering, add the bread flour and salt all at once.
- 3
Stir vigorously with a wooden spoon until the mixture forms a dough and pulls away from the sides of the pan. Continue to cook for a minute or two to dry it out.
- 4
Remove the pan from the heat. Add the eggs one at a time, mixing thoroughly to fully incorporate each egg before adding the next. This will require significant effort.
- 5
Once the eggs are incorporated and the dough is smooth, stir in the grated Pecorino Romano cheese, Dijon mustard, and finely chopped chives. Mix until well combined.
- 6
Transfer the dough into a piping bag. A useful tip is to place the piping bag in a tall glass or vessel to make it easier to fill.
- 7
Bring a large pot of water to a boil and season it generously with salt.
- 8
Tie a piece of kitchen twine or string tightly across the top of the pot from handle to handle.
- 9
Squeeze the dough from the piping bag over the boiling water. Use the taut string to cut the dough into small, pillow-like gnocchi, letting them fall directly into the water.
- 10
Cook the gnocchi until they float to the surface.
- 11
Once they float, use a slotted spoon or spider strainer to remove them from the water.
- 12
Place the cooked gnocchi in a single layer in a baking dish and drizzle with olive oil to prevent sticking. They can be prepared to this point and stored for later use.
- 13
For the crispy leeks, slice a leek in half lengthwise and then thinly slice it into fine julienne strips.
- 14
Heat frying oil in a small pot. Fry the leek strips until they are golden brown and crispy.
- 15
Remove the fried leeks with tongs or a strainer and place them on a paper towel-lined tray. Season immediately with salt.
- 16
Wilt the kale by briefly sautéing or steaming it. Set aside.
- 17
In a saucepan over medium heat, melt the butter.
- 18
Add the minced shallot and sweat until translucent.
- 19
Add the minced garlic and white pepper, cooking for another minute until fragrant.
- 20
Pour in the champagne or sparkling wine to deglaze the pan, scraping up any browned bits. Let it reduce slightly.
- 21
Add the cream and let the sauce reduce and thicken slightly.
- 22
Stir in the Fromager d'Affinois cheese until it melts into the sauce.
- 23
Whisk in a bit more butter for richness, followed by the black truffle pâté.
- 24
Finish the sauce with a squeeze of fresh lemon juice to balance the richness.
- 25
In a large non-stick or carbon steel skillet, melt a generous amount of butter over medium-high heat.
- 26
Add the boiled gnocchi to the pan in a single layer.
- 27
Sear the gnocchi, tossing occasionally, until they are golden brown and crispy on the outside.
- 28
Just before removing from the heat, squeeze a splash of lemon juice over the gnocchi.
- 29
To plate, pour a pool of the black truffle champagne sauce onto the plate. If using, drizzle some chive oil over the sauce.
- 30
Arrange the seared gnocchi over the sauce.
- 31
Add the wilted kale around the gnocchi.
- 32
Garnish with the crispy leeks and fresh watercress or pea shoots. Serve immediately.
Never lose a recipe again
Save recipes from anywhere, get organized cookbooks, and cook hands-free — all in BeChef.
