French Fridays with Dorie + Gnocchi Bechamel

January 14, 2011

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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