Gallery: How to Make Parisian Gnocchi | The Food Lab

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.

Plated

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