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LIGHT & FLUFFY FRENCH-STYLE GNOCCHI MADE WITH SAVORY CHOUX PASTRY

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LIGHT & FLUFFY FRENCH-STYLE GNOCCHI MADE WITH SAVORY CHOUX PASTRY

LIGHT & FLUFFY FRENCH-STYLE GNOCCHI MADE WITH SAVORY CHOUX PASTRY

You’ll love this French twist on classic gnocchi! Not only do they cook faster, but they’re airy and light—like wispy white clouds drifting across a summer sky. The dough is a familiar savory choux pastry, traditionally used for éclairs and cream puffs, but here boiled to create delicate gnocchi. What will we try next?

🕒 Prep Time: 30 min

🍳 Cook Time: 10-15 min
🍽️ Servings: 3-4

Ingredients

  • 180 ml water
  • 90 g unsalted butter
  • 120 g all-purpose flour
  • 1 tbsp mustard
  • 25 g Parmesan cheese, grated
  • 2 sprigs parsley, finely chopped
  • 2 sprigs thyme, finely chopped
  • 3 eggs
  • ½ tsp salt
  • Salt and black pepper to taste

Instructions

  1. In a medium saucepan over medium heat, combine water, butter, and salt. Heat until butter melts and the mixture starts to boil.
  2. Remove from heat, add all the flour at once, and stir quickly until a dough ball forms. Return to low heat briefly if needed to dry the dough slightly.
  3. Stir in mustard, grated Parmesan, chopped herbs, and pepper. Let the mixture cool slightly.
  4. Add eggs one at a time, mixing thoroughly after each addition. The dough may look lumpy initially but will smooth out after about 1 minute of mixing.
  5. Transfer dough to a piping bag fitted with a round 1.5 cm tip. Let rest for 30 minutes (or refrigerate for 15 minutes if in a hurry).
  6. Bring a large pot of salted water to a gentle boil, then reduce to a simmer so the water barely bubbles.
  7. Hold the piping bag over the water and use a knife to cut 2 cm lengths of dough directly into the water, spacing pieces evenly to prevent sticking. Clean the knife frequently.
  8. When the gnocchi float to the surface, cook for an additional 3 minutes.
  9. Use a slotted spoon to remove the gnocchi and transfer to a platter, separating them so they don’t stick.
  10. Chill in the refrigerator for at least 30 minutes (1 hour ideal) before using in sautés, gratins, soups, or freezing for later.

💡 Tips

  • Stirring the dough well after adding eggs is essential to get a smooth, workable consistency.
  • Simmer water gently to avoid breaking the delicate gnocchi.
  • Chilling the cooked gnocchi helps firm them up for further cooking or freezing.

🍽️ Perfect For

  • Light and airy gnocchi dishes
  • Soups, sautés, and gratins
  • Quick yet elegant meals

📝 Final Thoughts

This French-style gnocchi made from savory choux pastry offer a unique, fluffy texture and easy preparation. Versatile and delicious, they bring a fresh twist to classic potato gnocchi and elevate any dish you pair them with.