I am feeling a little guilty. I’ve been neglecting my duties at French Fridays with Dorie. As you know, last week I was away at Food Blog Camp and the week before was New Years Eve, shall I go on with my excuses? Nah! What really matters is that I am back. And back in full form.
When I returned from Mexico, one of the first things I did (aside from devouring my children) was check out what was on the menu for the month of January for FFwD. I obviously missed the Paris Mushroom Soup, but became increasingly excited when I read that today’s assignment was Gnocchi a la Parisienne.
I have always wanted to make gnocchi, but was intimidated. Don’t even ask me why, but I was. This is not your typical Italian style gnocchi made with potatoes. This recipe reminds me more of a dumpling. After reading the recipe over and over again, I decided that I wanted to have the gnocchi experience. The recipe didn’t specify how to shape the dough. I took the matter into my own hands, watched a few gnocchi videos and replicated the rolling, the cutting, the freezing.
I am glad I did. I made the bechamel sauce in advance and then when it was time to serve the dish, I boiled the salted water for the gnocchi and then in small batches cooked the gnocchi. This is a baked dish. Everything is then put back into the oven (bechamel, gnocchi, a sprinkling of Gruyere + parm) and heated through. I tossed it in the broiler for a few minutes at the end just to get that burnt cheese taste.
Just think…mac and cheese without the noodles and grated cheddar. This is comfort food at it’s finest!
Gnocchi a la Parisienne
around my french table
page 374
Related Links
Pumpkin Gnocchi - Closet Cooking
How to Make Homemade Gnocchi – the Italian Dishes Blog
Gnocchi with Mushroom Cream Sauce – The Culinary Chronicles
How to Make Gnocchi – Food Nouveau
{ 16 comments… read them below or add one }
Next is making homemade pasta with me! this looks so yummy. I haven’t done gnocchi yet but have wanted to so now I will! Thanks!!!
I cannot wait to make pasta with you! Let’s make that happen!
Such lovely pictures. Glad you enjoyed. We did too!
Stephirey – it is so fun cooking as a group! Cannot wait for next weeks chocolate dessert!
As always I enjoy your posting. I also enjoy the related links .That is such a great idea. I do pop in often and I’m never disapointed. B:)
Hey Beth – thanks for stopping by. If you have this book, I highly tout this recipe!
I think this will be my new favorite dish. Can’t wait to try it!
Maria, you will love this dish. All three of my kids were “mmmm-ing” throught the meal. I am sure you will get the same reaction from Josh!
It’s alright to neglect our stuffs sometimes. I think I will prepare these gnocchis soon, these are looking so good!
Lovely pictures. Excellent thought on treating these like standard gnocchi. I was wondering how that would work out when I made them.
I love how you shaped the gnocchi. Beautiful, as always.
My dear friend Franca has been threatening to give me a gnocchi lesson. But she only offers in the summer! haha. Now we can try this recipe together and see how this stands up to her Italian version
Great to meet you at FBC. Hope to see you in April…
Gnocchi baked in a cheesy bechamel sauce sounds so good!
Wow, Susan! That looks great! We’re in the middle of selling our house & I’ve been wiped out, so I opted out on this recipe, but based on your review, I’ll save it for later! I loved your posts from the blogger conference!
I am SOOOOO intimated by gnocchi!! I love that you conquered your reservations and sdid it so beautifully!!!
Oh, I am itching to get my hands on that book! The recipe looks divine, as does your picture. I enjoyed talking with you on our last night of camp, let’s keep in touch!
-ss