Gnocchi à la Parisienne
Parisian gnocchi are made with puff pastry. When you combine them with fresh green vegetables, you get a light but flavorful spring dish.
Ingredients · Servings 4
- 1 portion of puff pastry (recipe below)
- 5 anchovy fillets
- 1 pot of basil
- 1 pot of flat-leaf parsley
- 2 garlic cloves
- 2 lemons
- ½ dl olive oil
- 200 g green beans
- about 2 tablespoons rapeseed oil
- 50 g spinach
- about 2 tablespoons butter
- 50 g grated comté cheese
- black pepper
- 1½ dl milk
- 1¼ dl water
- 125g butter
- 1 teaspoon sugar
- ½ teaspoon salt
- 2 dl wheat flour
- 5 eggs (M size)
Method · P0DT1H0M
- Make the puff pastry.
- Place the anchovies, herbs and peeled garlic cloves in a blender. Grate the yellow zest of the lemons and blend until smooth. Add the oil.
- Bring water to a boil in a shallow saucepan. Reduce heat to a gentle simmer.
- Fill the bowl with cold water and ice cubes.
- Cut a 1 cm wide hole in the piping bag for the gnocchi. Pipe the dough into boiling water and use scissors to cut out 2 cm long balls from the dough. Cook the resulting gnocchi for about 5 minutes.
- Lift the gnocchi into the ice water with a slotted spoon. Drain the cooled gnocchi on kitchen paper.
- Prepare the side dish. Blanch the beans quickly in boiling water. Drain and cut into pieces.
- Fry the gnocchi in a pan with oil until they start to brown. Add the beans, spinach and butter. Fry for a while so that the beans retain their mouthfeel.
- Assemble into portions. Place 2 tablespoons of anchovy paste on a plate, top with a couple of scoops of gnocchi and vegetables. Finish with grated cheese and black pepper.
- Place the milk, water, butter, sugar and salt in a saucepan. Heat, stirring, until the butter has melted.
- Add the flour to the hot liquid. Reduce the heat and continue to cook over low heat, stirring with a wooden fork, until the mixture pulls away from the sides of the pan and forms a ball of dough, about a couple of minutes. Remove the pan from the heat and transfer the dough to a stand mixer or mixing bowl to cool. Let the dough cool to just a little warmer than your hand.
- Break the eggs into a bowl, from which you can pour them one at a time into the dough.
- Beat the dough in a stand mixer or with a regular electric mixer. Beat the dough on medium speed and add one egg at a time.
- The dough is ready when it is shiny and has a soft, yet stretchable texture.
- Place the dough in a piping bag, fitted with a nozzle if necessary.
