Recipe - Gnocchi Parisienne

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt offers creaminess with fewer calories.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal can replace eggs in binding.

In a saucepan, add 50 grams of butter and 100 ml of water.

Season with salt, pepper, and some nutmeg.

Bring the mixture to a boil.

Once boiling, add 100 grams of flour all at once and stir vigorously until it forms a ball and sticks to the bottom of the pan.

Transfer the dough to a stand mixer and whisk until it cools down and stops steaming.

Slowly add 2 beaten eggs and 70 grams of grated manchego cheese, mixing until glossy and you can pipe it.

Place the dough into a piping bag.

Pipe the dough over boiling water, using a string across the saucepan to cut the gnocchi as you pipe.

Pipe for about a minute until enough gnocchi float to the surface, then let them cook for an additional minute.

Remove the gnocchi and place them on a tray lined with baking paper, tossing them in olive oil to prevent sticking.

In a frying pan, add butter and lemon thyme, allowing it to crisp up and turn golden.

Add the gnocchi to the pan, stirring and shaking to prevent sticking, until they are golden brown.

Finish with lemon zest, a sprinkle of manchego cheese, and chiffonades of sorrel.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens