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.
Gnocchi a la Parisienne
around my french table