These light and tender Parisian dumplings are made by poaching pâte à choux.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 The Cooking Foodie | 2023-03-30 13:30:19 |  16,241 Views |
Parisian Gnocchi Recipe | Gnocchi Parisienne
Serious Eats / J. Kenji López-Alt
We’ve all encountered gnocchi. Those potato-based pasta pillows that are at their best light and springy but more often than not feel heavy and ponderous. Well gnocchi that’s another story for another time. Today we’re here to talk about their even more pillowy and—more importantly—much easier-to-make cousins gnocchi à la Parisienne. And if you ask me they’re also tastier.
I often say that learning the basic techniques behind good cooking is far more important than mastering a specific recipe. I can think of no better example than learning to make a good pâte à choux. Once you’ve mastered the basics of the French pastry dough made with hot water flour and eggs you can make countless recipes. You can pipe decorative rolls and fill them with pastry cream to make éclairs. You can spread swirls of Chantilly or ice cream on them to make choux pastry or profiteroles. You can fry it to make light and fluffy beignets or mix it with herbs and cheese to make savory gougères.
