A new trick to keep up your sleeve, this fool-proof method of making Parisienne gnocchi from scratch yields cloud-soft gnocchi that hold together better than their potato counterpart. Made with French pâte à choux—the same dough used for pastries like cream puffs and éclairs—this version is served in an olive oil and basil sauce from Southern France that closely resembles pesto.
This recipe is featured in the Everyday French Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
Ingredients
Gnocchi | Serves 4
- 1 cup Water
- 4 tbsps Butter, unsalted
- 1/2 tsp Kosher Salt
- 1 1/4 cups Flour, sifted
- 2 tsp McCormick Culinary ® Chives, Freeze Dried
- 2 tsps McCormick Culinary ® Mustard, Ground
- 1 tsp McCormick Culinary ® Tarragon Leaves
- 4 each Eggs, large, room temperature
Pistou Sauce | Serves 4
- 1 tbsp Garlic, chopped
- 1 tsp Kosher Salt
- 4 1/2 cups Fresh Basil Leaves
- 1/4 cup Extra-Virgin Olive Oil
- 1 tbsp Lemon Juice
- 2 tsp Lemon Zest
- 1 cup Parmesan Cheese, grated
- 1/2 tsp McCormick Culinary ® Red Pepper, Crushed
- 4 tbsps Butter, unsalted
- 1/2 cup Roma Tomato, small dice, divided
Procedure
Gnocchi
- For the gnocchi, heat water, butter and salt in medium saucepan on medium heat, stirring occasionally until butter has melted. Gradually add flour, chives, ground mustard, and tarragon, stirring with a wooden spoon just until dough comes together to form a ball. Remove from heat.
- Transfer dough to bowl of a stand mixer fitted with paddle attachment. With mixer running on medium-high speed, add eggs one at a time, mixing until well blended after each addition. Continue mixing until dough is very smooth. Cover bowl with plastic wrap. Let rest 20 to 30 minutes to develop and cool. Transfer to pastry bag.
- Tie butcher twine across a large saucepot, from handle to handle; string should be tight. Fill with salted water; bring to boil. Snip off tip of pastry bag filled with dough so the opening is about the size of a dime (3/4-inch opening). Gently squeeze bag over the pot of boiling water, using the string to cut the dough into small cylinders. If you don't have twine, cut the gnocchi using a paring knife. Cook gnocchi just until it floats; remove cooked gnocchi with slotted spoon to sheet pan to drain. Hold refrigerated for service.
Pistou
- Place garlic, salt, basil, olive oil, cheese, lemon juice, lemon zest, cheese and crushed red pepper in food processor. Pulse until sauce is smooth. Hold refrigerated for service.
Service
- For each serving, melt 1 tablespoon butter in sauté pan on medium heat. Sauté 1 cup gnocchi in butter until it begins to foam and becomes nicely browned. Add 1/4 of the Pistou sauce and 2 tablespoons tomatoes to pan, folding in with pasta. Remove from heat. Serve in shallow pasta bowl.
Chef's Tip!
Use gnocchi or pistou sauce separately in your other favorite pasta preparations.
- Recipe type: Pasta and Rice
