Parisian

Transport your taste buds to the bistros of France with this elegant Parisian gnocchi recipe, a culinary masterpiece that's both comforting and refined. Unlike traditional potato-based gnocchi, this version uses a buttery pâte à choux dough enriched with Parmesan cheese and fresh parsley, creating a light, pillowy texture that melts in your mouth. The gnocchi are gently poached until tender, then seared to golden perfection in sage-infused butter, adding a subtle, aromatic richness to every bite. With a quick prep time of 20 minutes and just the right balance of crisp edges and soft interiors, this dish is a show-stopping choice for a sophisticated dinner or a cozy date night. Garnish with freshly ground black pepper and extra Parmesan for a touch of indulgence! Keywords: Parisian gnocchi, pâte à choux, Parmesan, sage butter, French recipe, easy gnocchi recipe.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 240 ml water
• 115 g unsalted butter
• 1 tsp salt
• 130 g all-purpose flour
• 3 large eggs
• 50 g Parmesan cheese, grated
• 2 tbsp fresh parsley, chopped
• 30 g unsalted butter (for searing)
• 6 fresh sage leaves
• 0.25 tsp black pepper, freshly ground

Directions

Step 1

In a medium saucepan over medium heat, combine the water, butter, and salt. Bring to a boil, stirring occasionally, until the butter is fully melted.

Step 2

Once the mixture is boiling, reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan. Continue cooking for 1–2 minutes to remove excess moisture.

Step 3

Remove the pan from heat and let the dough cool slightly, about 5 minutes. This will prevent the eggs from cooking too quickly when added.

Step 4

Add the eggs one at a time, mixing thoroughly after each addition. The mixture will look lumpy at first but will come together into a smooth, glossy dough.

Step 5

Fold in the grated Parmesan cheese and chopped parsley until evenly distributed.

Step 6

Transfer the dough to a pastry bag fitted with a large round tip or use a sturdy zip-top bag with a corner snipped off.

Step 7

Bring a large pot of salted water to a gentle boil. Pipe 1-inch lengths of dough into the water, cutting them off with kitchen scissors or a knife as you go. Work in batches if necessary to avoid overcrowding.

Step 8

Cook the gnocchi until they float to the surface, about 2–3 minutes. Use a slotted spoon to transfer them to a plate lined with paper towels to drain.

Step 9

In a large skillet over medium heat, melt the additional butter. Add the sage leaves and cook until fragrant, about 1 minute.

Step 10

Add the drained gnocchi to the skillet in a single layer. Fry the gnocchi until golden and crisp on one side, about 3–4 minutes. Toss gently to coat in the sage-infused butter.

Step 11

Season with black pepper and additional Parmesan cheese, if desired. Serve immediately.

Nutrition Facts

Serving size	(732.6g)

Amount per serving	% Daily Value*
Calories	1962.1

Total Fat 154.4g	0%
Saturated Fat 88.0g	0%
Polyunsaturated Fat 0g
Cholesterol 929.1mg	0%
Sodium 1097.1mg	0%
Total Carbohydrate 103.5g	0%
Dietary Fiber 5.8g	0%
Total Sugars 0.9g
Protein 54.2g	0%

Vitamin D 138IU	0%
Calcium 758.5mg	0%
Iron 10.5mg	0%
Potassium 497.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.8%

Protein: 10.7%

Carbs: 20.5%