In the Bouchon cookbook there is something called Parisian Gnocchi. It didn’t shout “give me a try” as they had mustard and no potato in them so I moved along. They were clearly not normal gnocchi. But during my short stint at the restaurant I saw them making them, prepped the ingredients for somebody to make them the next day, and even got to try them so they are now forever added to my repertoire. They are not your normal gnocchi in that they are actually påte á choux based with herbs, mustard, and cheese mixed in. They get quickly poached and then finished with seasonal ingredients. They are a bit of work but worth it! Above are my not-so-even versions after their dunk in the simmering water. Here’s a video of St Thomas doing it himself!
Tip: Make ahead and freeze after poaching!
Tip: You can measure ingredients out (even water and flour) ahead to save time later. They do this in the real kitchens!
Herb Gnocchi (Bouchon Cookbook)
1 1/2 c water
12 tbsp unsalted butter
1 tbsp + 1 tsp salt
2 c flour
2 tbsp dijon mustard
3 tblsp herbs (I used fresh tarragon, prasley, and chives)
1 c grated Comté
5 – 6 large eggs
Combine 1 tsp salt with butter and water in a pot and bring to a simmer. Add the flour at once and stir rapidly until glossy and the smell of cooked flour comes out. In other words standard choux dough. I put it in a mixer and started adding the eggs one at a time allowing each to fully incorporate. You can interchange with the other ingredients and only add the 6th egg if the dough is stiff.
Put the lot into a pastry bag and let it sit for 30 minutes while you bring a large pot of lightly salted water to a simmer. Push the dough out through a large nozzle lopping off equal lengths with a knife or kitchen scissors. Try not to splash yourself. They only need to cook for a few minutes until they float. I dry them on towels and then arrange them on a tray that I can cover. Alternatively you can move them to a freezer.
When it’s show time take half the recipe and divide into two hot large skillets with 1 Tbsp butter. After they start to brown add your veggies, in this case two-three sliced and seeded squash that had been cooked already with some tomatoes and more fresh herbs. Save the other half for another time!