Parisienne Gnocchi
Parisienne Gnocchi with Fine Herbs puree, Brown Butter, and Parmesan
Just in time for the end of Women’s Appreciation Month, this stream is inspired by my daughter Ella Speer. Ella has always worked for me in my restaurants, a blessing (for me) and a curse (for her) - but, mostly a blessing.
Her all-time favorite dish, originating in my restaurant Bonhomie, was the Parisienne Gnocchi. She begs me to make it for her all of the time.
I never do… this one is for her, my biggest inspiration in life.
Ingredients
INGREDIENTS NEEDED:
AP Flour
Butter
Milk
Eggs
Parmesan Cheese
Thyme
Rosemary
Baby Spinach
Tarragon
Dill
Parsley
Chive
Shallot
Garlic
Lemon
Neutral oil
Kosher Salt
Fresh ground Black Pepper
TOOLS NEEDED:
Stock pot (Guitar String optional)
Pastry Bag/ Round tip
Wooden Spoon
Microplane
Stainless bowl (for ice bath)
Sauce pot (for blanching)
Sauté pan
Serving Bowl
Preparation
1 cup AP Flour
4oz Butter
½ cup Milk
½ cup Water
1 Cloves Garlic, Micro-planed
1 Sprigs Thyme
1 Sprigs Rosemary
3 Eggs + 1 Egg yolk
¼ cup Parmesan
1 cup AP Flour
4oz Butter
½ cup Milk
½ cup Water
1 Cloves Garlic, Micro-planed
1 Sprigs Thyme
1 Sprigs Rosemary
3 Eggs + 1 Egg yolk
¼ cup Parmesan
Steep milk and water with Sachet of herbs, add butter until a gentle boil. Remove Sachet Add flour and garlic, cook 15 minutes stirring constantly. Transfer to mixing bowl, add eggs slowly, incorporate cheese. Mix until dough is no longer sticky.
1 cup AP Flour
4oz Butter
½ cup Milk
½ cup Water
1 Cloves Garlic, Micro-planed
1 Sprigs Thyme
1 Sprigs Rosemary
3 Eggs + 1 Egg yolk
¼ cup Parmesan
Steep milk and water with Sachet of herbs, add butter until a gentle boil. Remove Sachet Add flour and garlic, cook 15 minutes stirring constantly. Transfer to mixing bowl, add eggs slowly, incorporate cheese. Mix until dough is no longer sticky.
4 cups baby Spinach
¼ cup Tarragon Picked
¼ cup Dill Picked
¼ cup Parsley
¼ cup Chives
2 springs thyme
1 Shallots Sliced
2 Garlic Cloves
4oz of neutral oil
1 Lemon, juiced
Salt and Pepper to taste
Blanch Herbs and spinach separately, shock in ice bath and drain excess water, and pat drying herbs and spinach. Sauté the thyme, shallot, and garlic till aromatic and softened. Use a blender to blend all ingredients, add a small stream of neutral oil to emulsify
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