Gnocchi Maison

| September 13, 2011

Episode 108: Cozy Carbs
Recipe: Gnocchi Maison

There are four different types of gnocchi: Roman-style, which are made with semolina that is cooked into a mush and then cooled, molded, and cut into shapes; potato gnocchi, which are made with mashed potatoes; Parisian gnocchi, made with pâte à choux (cream puff dough), and ricotta gnocchi.

For this recipe, I add mashed potatoes to the dough for Parisian gnocchi to create an appealing hybrid that I particularly like. The mixture can be prepared and even poached ahead, either by dropping spoonfuls of it into boiling water or piping it, as I do here, from a pastry bag held directly over the pot. As the mixture emerges from the bag, I cut it into 1 1/2-inch lengths and let them drop into the pot. This technique is faster and produces gnocchi of a more uniform size and shape than the spoon method. Gnocchi make an excellent side dish for poultry, fish, or meat.

The gnocchi can be made up to a day ahead and refrigerated, then heated in the oven just before serving.

Gnocchi Maison

Serves 4 as a side dish

1 medium baking potato, preferably a Russet (about 5 ounces)
1/2 cup water
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons freshly grated Pecorino Romano cheese
2 large eggs
2 tablespoons chopped fresh parsley

Put the potato in a small saucepan, cover it with water, and bring to a boil. Cover, reduce the heat to low, and boil gently for about 40 minutes, until the potato is tender. Drain and let cool. When the potato is cool enough to handle, peel it; set aside.

Combine the water, 1 tablespoon of the oil, the salt, and pepper in a saucepan and bring to a boil. Remove from the heat, add the flour all at once, and mix well with a wooden spoon until the mixture forms a ball, then place the pan back over the heat for 15 to 20 seconds to dry out the dough a little. Set aside.

Preheat the oven to 400 degrees.

Bring 5 cups of water to a boil in a wide saucepan. Meanwhile, transfer the ball of dough to a food processor. Add the potato in pieces and process for about 10 seconds. Add 1 tablespoon of the cheese and the eggs and process for 5 to 10 seconds, until smooth. Transfer the mixture to a pastry bag fitted with a 3/4-inch plain round tip or use a spoon to drop spoonfuls of the mixture into the water.

Pipe the mixture from the pastry bag into the boiling water, cutting it off with a knife into 1 1/2-inch pieces as it emerges from the tip and letting the pieces drop into the water. (You should have 35 to 40 pieces.) Bring the water back to a light boil, then reduce the heat and boil very gently, uncovered, for 5 minutes. The gnocchi will rise to the surface as they cook. With a slotted spoon, transfer the gnocchi to a bowl of ice water.

When the gnocchi are cold, drain them and place them in a 3- to 4-cup gratin dish. Add the remaining tablespoon each of oil and cheese, along with the parsley, and mix well.

At serving time, heat the gnocchi in the oven for 12 to 15 minutes. Serve immediately.

Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.


Category: pasta, Recipes

About the Author ()

I was the Senior Digital Producer for KQED Food up until July, 2018.  Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including:; KQED Food; Bay Area Bites; Check, Please! Bay Area;  Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017.  As far as content creation,  photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.

Comments (6)

Trackback URL | Comments RSS Feed

  1. Linda o'connor says:

    My mouth watered when I saw you make this on tv. I tried to make it for dinner and they all just fell apart when they simmered :(. I will try again with this recipe. If that fails I will try adding another egg!! I hate to lose eggs as they come from my own 3 happy chickens!

    • Elizabeth Sikes says:

      It might be because you used extra large eggs rather than large eggs. When you make pate a choux for gougeres, for example, it’s really important to have large eggs, otherwise the mix is too watery.

  2. I would add more flour if they fall apart…but just a little…good luck

  3. I just can’t wait to try out this recipe, it looks so prefect. I can only hope that it will turn out even remotely like Jacques. Thank you for sharing your time and special talent with all of us.

  4. Mike Ott says:

    Recipe sounds great. I think I’ll try using a Spaetzle maker directly into the pot.

  5. Does not wish to share name says:

    i mad this and it was delicious!