Shallot and Chive Parisienne Gnocchi |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a delicious recipe inspired by a gnocchi recipe in Bouchon. The work is definitely worth it in the end! Ingredients:
1 1/2 cups water |
6 ounces unsalted butter |
4 teaspoons salt |
2 cups sifted all-purpose flour |
2 tablespoons chopped chives |
2 tablespoons sauteed finely chopped shallots |
1 cup loosely packed shredded mozzarella cheese |
5 -6 large eggs |
Directions:
1. Pate a choux method: melt butter in water with salt over med heat in a heavy bottomed saucepan.
2. When butter is melted, remove from heat. Add flour and stir to combine.
3. When mixed, return to heat and cook 5 minutes, stirring constantly until batter gathers in a ball in the center of the pan.
4. Remove from heat, let cool 5 minutes.
5. In a mixer, combine cooled mixture with shallots and chives. mix. with mixer running, add eggs one at a time, allowing them to be fully incorporated before adding the next one. Mix mozzarella cheese into batter.
6. Fill a pastry bag fitted with 5/8in. tip with batter.
7. Pipe into simmering water, cutting each gnocchi at the pastry tip when they are approximately 1 inch long. Allow to cook through.
8. Drain on paper towels.
9. When all gnocchi have been cooked, heat a pan with oil. Sauté gnocchi until browned.
10. Serve with parmesan cheese.
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