Slideshow: The Food Lab: How to Make Parisian Gnocchi

Fried Gnocchi
Fried Gnocchi

Fried gnocchi served with roasted cherry tomatoes, corn, and zucchini. My favorite way to do it at the end of the summer.

Step 1: Dump the Flour
Step 1: Dump the Flour

Dump the flour into the boiling water and butter mixture.

Step 2: Stir Vigorously
Step 2: Stir Vigorously

Stir vigorously with a wooden spoon to incorporate. It'll start out a little clumpy.

Step 4: Transfer to Mixer and Add Eggs
Step 4: Transfer to Mixer and Add Eggs

Transfer the mixture to a stand mixer and add eggs one at at time, beating well with the paddle between additions.

Step 5: Beat in Flavorings
Step 5: Beat in Flavorings

Beat in flavorings like dijon mustard, chopped herbs, and cheese (these can also be added before the eggs if desired).

Step 6: The Dough is Ready
Step 6: The Dough is Ready

The dough should be smooth and supple with a Play-Do-like texture.

Step 8: Pipe it
Step 8: Pipe it

Pipe the dough above a pot of simmering water.

Step 9: Cut it Off
Step 9: Cut it Off

Cut off the gnocchi in one inch segments—as many as you can do in about a minute.

Step 10: Let'em Float
Step 10: Let'em Float

Let the gnocchi poach for an additional three minutes after they start floating.

Finishing Method 1: Soufflé
Finishing Method 1: Soufflé

Follow this recipe for an easy puffed-and-broiled version with cheese and brown butter.

Finishing Method 2: Sauté
Finishing Method 2: Sauté

The finished gnocchi can be sautéed in olive oil or brown butter to brown and crisp.

Plated
Plated

Follow this recipe for Gnocchi with Roasted Cherry Tomatoes, Corn, and Zucchini.