Parisian Gnocchi: a Delicious and Humble French Food Recipe

Not every French dish has to be exotic and complex. There are homey, comfort food French recipes that you won’t find in most Paris restaurants. Parisian Gnocchi is one of them.

It’s the first dish I’ve tried to replicate – in my own way – from David Lebovitz’s cookbook, My Paris Kitchen. You’ll see in the video and recipe below that I made some substitutions to transform an otherwise rich (and fattening) dish into something a little healthier without sacrificing (too much) flavor.

There are two main components to this Parisian Gnocchi:

1. Pâte à Choux – this is a common delicate pastry dough used in many French recipes. This technique brings the gnocchi dumplings to life. And I would argue it makes them “Parisian” in contrast to their Italian counterparts.
2. Mornay Sauce – most Americans know this sauce from mac n’ cheese. It’s basically a creamy sauce with cheese added, typically gruyere for our purposes here.

Admittedly, I had never heard of Parisian Gnocchi before coming across it in David’s cookbook. The recipe jumped off the page for its simplicity, richness, and beauty. I made it for our family on New Year’s Eve, just as we said goodbye to 2022 and hello to 2023. It was the simple star of the show on our dining room table.

Everyone, from my wife to my toddler, loved it.

I chose to make Parisian Gnocchi first not only because of its simplicity and humble nature but also because I had most of the ingredients already on hand. This recipe will not require you to hunt in specialty markets for obscure ingredients. Most home kitchens have everything that’s required.

And most amateur home cooks (like me!) can execute this dish to perfection. Or at least close to perfection. One person commented on the YouTube video how it looked like my Mornay Sauce broke (meaning that oil and grease separated from the rest of the sauce). I hadn’t even noticed. It still tasted delicious. Promise.

With said, you do want to be careful with not overheating or overcooking the Mornay. This is a delicate recipe all around. Treat every component with love, and I think you’ll find delicious Parisian Gnocchi success.

Without further adieu, here is the recipe. Let me know in the comments what you think, or better yet, how you fared if you try to replicate it! Bon Appétit!

Parisian Gnocchi

This recipe may not be found in Parisian restaurants, but the comforting richness of Parisian Gnocchi will surely warm your heart and soul. There are two main components to this dish: a Pâte à Choux (i.e., the gnocchi) and a Mornay Sauce.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine French

Servings 4

Ingredients

  

Pâte à Choux

• 7 tbsp unsalted butter
• 1 1/4 cups water
• 1/2 tsp sea salt
• 1 1/4 cups all-purpose flour
• 4 eggs
• 2 tbsp dijon mustard

Mornay Sauce

• 5 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 3 cups oat milk Substitute whole or 2% milk if you prefer
• 1 tsp sea salt
• Pinch cayenne pepper
• 1/2 cup gruyere cheese I substituted Mozzarella, which tasted great

Parmesan Cheese

• 1/3 cup parmesan cheese To sprinkle on bottom of baking dish
• 1/4 cup parmesan cheese To sprinkle on top of baking dish once all ingredients are set

Sauteed Kale or Other Leafy Green Vegetable (optional)

• 2 cups kale Substitute any other leafy green vegetable

Instructions

 

• First, make the Pâte à Choux dough by melting the butter in the water with salt.
• Once the butter has almost completely melted, add the flour and stir until it has transformed into a dough.
• Add the dough to a stand mixer (or alternatively to a large bowl) and let sit for at least 3 minutes. Stir occasionally to release heat.
• While the dough cools, start in on the Mornay Sauce by melting the butter over medium heat.
• Once the butter has melted, add the flour and stir in the oat milk (or regular milk, depending on preference). Add the milk in small amounts and stir to avoid clumps or any browning of the sauce.
• Let the Mornay Sauce rest (no heat) and return to the Pâte à Choux by adding the eggs, one at a time, while you put the stand mixer somewhere between low and medium speed (or while you're stirring the dough by hand).
• Continuing mixing the Pâte à Choux and add the dijon mustard while stirring
• Don't beat the dough too much; just enough so it's smooth. Then cover the dough with a kitchen towel and set aside.
• Returning to the Mornay Sauce, keep it off the heat and add salt, cayenne pepper, and gruyere or other swiss-style cheese. Stir until mixed and creamy.
• Prep a shallow baking dish by rubbing butter all along its surface. Cover the bottom of the dish with a thin layer of parmesan cheese. Pour 1 cup of the Mornay Sauce atop the cheese and spread evenly across the bottom of the dish. Add sauteed greens to the layer of Mornay Sauce (optional).
• With an ice cream scooper in one hand and a spoon in the other, remove one scoop of your Pâte à Choux with the former while shaping and releasing it into a pot of boiling water with your spoon. Poach about 8 gnocchis at a time for 2 minutes, laying them to rest on a paper towel-covered plate once done.
• Add the gnocchi to the baking dish (note: they aren't fully cooked yet!) and cover them with the rest of your Mornay Sauce. Finish with the remainder of your parmesan cheese.
• Put the baking dish on a tray and put it into the oven at 350 F for 15 minutes. Put it back in at 400 for another 15-20 minutes until a nice brown layer has formed on top of the dish. Bon Appétit!

Video

Keyword French Food, Gnocchi, Mornay Sauce, Pâte à Choux