Gallery: How to Make Parisian Gnocchi | The Food Lab

  • 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

    Dump the flour into the boiling water and butter mixture.

    Step 2: Stir Vigorously

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

    Step 3: Keep Stirring

    Keep stirring until a smooth ball of dough is formed and it begins to steam, indicating that the flour has cooked.

    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

    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

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

    Step 7: Transfer to a Bag

    Transfer the dough to a piping bag fitted with a 1/2-inch tip or to a zipper lock bag with the corner cut off.

    Step 8: Pipe it

    Pipe the dough above a pot of simmering water.

    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

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

    Step 11: Transfer and Cool

    Transfer the cooked gnocchi to a rimmed baking sheet and toss with a little oil. Let them cool. They can be stored in a sealed container in the fridge after cooling for up to a few days.

    Finishing Method 1: Soufflé

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

    Finishing Method 2: Sauté

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


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