| Portions |
|---|
| 4 |
Ingredients
Parisian Gnocchi:
- 1 cup of water
- ½ cup butter
- ½ teaspoon salt + more for the cooking water
- 1 ¼ cups flour
- 1 tablespoon Dijon mustard
- ⅓ cup finely grated, parmesan cheese
- 3 eggs
- 1 tablespoon, finely chopped chives
- 1 tablespoon, finely chopped parsley
- Olive oil
Pea Pesto:
- 1 ½ cups frozen peas
- 1 clove garlic
- ½ cup basil leaves
- ½ up parsley leaves
- ¼ cup grated parmesan cheese
- ¼ cup walnut pieces
- ½ teaspoon salt
- ½ cup olive oil
- Zest of 1 lemon
Directions
For the Parisian Gnocchi:
- Fit a stand mixer with the paddle attachment and brush a large baking sheet with olive oil
- Add the water, butter and salt to a medium pot. Set over medium heat. Bring the water to a simmer. Once the butter has melted, add the flour all at once. Stir continuously with a wooden spoon until the dough begins to pull away from the sides and bottom of the pot. Continue to cook and stir until the tacky dough becomes smooth and glossy. Once the dough looks like this, continue to cook, constantly stirring for another 2 minutes.
- Transfer the hot dough to a stand mixer fitted with the paddle attachment. Add the mustard and cheese. Beat on medium low. Begin to add the eggs, one at a time, mixing until the first egg is fully incorporated into the dough before adding the second. Once the second egg is fully incorporated, add the third egg and mix to combine. Once the final egg has been incorporated, add the herbs and mix to combine.
- Transfer the gnocchi batter to a piping bag fitted with a 1A piping tip. Alternatively, use a freezer bag and cut a ½-inch opening. Let the mixture rest at room temperature for about 20 minutes.
- In the meantime, bring a large pot of water to a boil. Salt the water generously.
- Hold the bag over the boiling water and squeeze out the dough into about 1-inch lengths, cutting them off with a sharp paring knife. Cut off as many as possible in about a minute. Cook the gnocchi until they float to the surface. Once they float to the surface, cook them for two minutes. Use a slotted spoon to remove the gnocchi, allowing it to drain, then placing it on the prepared baking sheet. Continue cooking the remainder of the gnocchi batter in this way. Drizzle with a little more olive oil. At this point the gnocchi can be covered with plastic wrap and stored in the refrigerator until ready to continue cooking.
- To finish cooking. Heat a large saute pan over medium high heat. Add some olive oil.
- Add about one third of the gnocchi and toss in the oil to warm through. Feel free to cook it longer to get a crispier exterior.
- Serve the gnocchi over a bed of pea pesto.
For the Pea Pesto:
- Add the peas to a pot of boiling water. Bring to a simmer and cook for 2-3 minutes until bright green. Drain and allow to cool.
- Add the peas, garlic, basil, parsley, parmesan, walnuts, olive oil, lemon zest and salt into a small food processor. Puree until everything is well combined, scraping down the sides as necessary.