Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Gnocchi à la Parisienne (Parisian Gnocchi) with Pine Nuts & Sage Brown Butter Sauce
Pillowy soft, extra buttery and so cheesy gnocchi à la Parisienne served with pine nuts and sage brown butter sauce. A must-try light and delicious gnocchi recipe!
This recipe is written in collaboration with Taste Europe, Butter of France. All opinions are mine alone.
Here is a NEW gnocchi recipe for you to try!
These deliciously soft and mouthwatering gnocchi are not your traditional Italian potato gnocchi … nor ricotta, or pumpkin, or semolina.
These gnocchi are a French inspired version made with pâte à choux, which is the same (or similar) savory dough that it’s used to make eclairs: a simple mixture that starts with melted butter, hot water/milk, plus flour and then eggs.
For these gnocchi à la Parisienne, I flavored the dough with a combination of Gruyere and Parmesan cheese and a touch of nutmeg.
Once the choux dough is ready, the gnocchi are piped into simmering hot water, cooked for a few minutes and drained.
You could also simply use two spoons to add little spoonfuls of dough to the simmering hot water. The piping bag method is quite efficient though, it makes the job a lot faster and mess free (mostly!).
To pipe the gnocchi, you will need to work in batches. Pipe some gnocchi, let the gnocchi float and cook for one to two minutes, and remove from the water with a slotted spoon. Transfer to a baking sheet lined with paper towel to remove the extra water.
Pipe the remaining dough into the water and repeat the steps.
At this point, you can pan fry your Parisian gnocchi in brown butter, or as per French tradition, bake with more freshly grated cheese and more butter till golden and crispy on top.
To make my gnocchi à la Parisienne special, I melted some brown butter with pine nuts and sage.
I baked mine in cute single-serve baking dishes, but you can use one big baking pan. Make a layer of gnocchi with brown butter/sage/pine nuts and more cheese. Repeat the layers twice, so the gnocchi are nicely mixed with the pine nuts, the butter and the cheese.
Once you bake the gnocchi for 15 minutes or so, you end up with bubbly-hot cheesy and buttery gnocchi, golden and crispy on top and soft on the inside.
The secret ingredient to make these cheesy and buttery gnocchi not just good, but simply exceptional is the use of high quality, European butter. So for this recipe I’m using the best butter of all – French butter.
This deeper-yellow butter tastes better and it’s better for you: 100% natural, high-quality, richer (with a minimum of 82% butter fat) and with a higher melting point.
Make sure to check out TasteEurope.com for store locator, recipes, and to learn more.
This deeper-yellow butter tastes better and it’s better for you: 100% natural, high-quality, richer (with a minimum of 82% butter fat) and with a higher melting point.
Make sure to check out TasteEurope.com for store locator, recipes, and to learn more.
Gnocchi à la Parisienne (Parisian Gnocchi) with Pine Nuts & Sage Brown Butter Sauce
Pillowy soft, extra buttery and so cheesy gnocchi à la Parisienne served with pine nuts and sage brown butter sauce. A must-try light and delicious gnocchi recipe!
Servings:
4
Prep Time
20 min
Cook Time
30 min
Resting Time
Total Time
50 min
Ingredients
- 5 oz (140 gr) unsalted butter
- 3/4 cup (175 ml) water
- 3/4 cup (175 ml) milk
- 1 teaspoon salt
- 1 1/2 cups (180 gr) all-purpose flour
- 5 large eggs
- 1/2 cup (60 gr) grated Gruyere cheese
- 1 cup (120 gr) freshly grated Parmesan cheese, divided
- 1/2 teaspoon nutmeg
- 3 oz (85 gr) salted butter
- 1/3 cup (65 gr) pinenuts
- 1 small bunch fresh sage
Instructions
- In a medium sauce pan, add 5 oz (140 gr) of unsalted butter cut into pieces, with the water, milk and one teaspoon of salt. Heat over medium-high heat until the butter has completely melted.
- Remove from the heat and add the flour while stirring with a spoon or whisk. Mix until smooth. Return to the stove and cook over medium-low heat for 3 to 4 minutes while stirring. Transfer to a bowl, mix with a spoon or beat with a hand mixer at low speed and let cool the dough for 5 minutes.
- Add the eggs one at a time while mixing after each egg is added, until smooth. Add the nutmeg, the gruyere and 1/2 cup of parmesan cheese, and mix until combined. Transfer to a piping bag.
- Bring a large pot of salted water to a boil. Cut half inch opening on the bag, and holding the bag over the boiling water, squeeze the mixture out of the bag cutting it off with a paying knife or kitchen shears into a one inch lengths and letting them fall directly into the simmering water.
- Working in batches, wait for the gnocchi to float and simmer for 1 to 2 minutes. Remove the gnocchi from the water with a fine mesh strainer or slotted spoon. Transfer to baking sheet covered with paper towel to dry. Repeat until you finish the dough.
- In a large skillet melt the salted butter over medium heat. Add the sage and pine nuts until the butter is brown and the sage crispy.
- In a baking pan or individual serving size pans, make a layer of gnocchi. Top with some brown butter sage and pine nuts. Sprinkle with Parmesan cheese and repeat with one more layer of gnocchi, cheese and butter. Bake in the preheated oven at 425F for 10 to 15 minute until bubbly and crispy on top.
