Crispy on the outside, light and fluffy on the inside. Chef Ludo Lefebvre demonstrates how to make his Parisian gnocchi with fresh nutmeg and freshly grated parmesan cheese.
Watch the video and get the recipe below:
YIELD: 4 SERVINGS
- 1 Cup water
- 1 Teaspoon fleur de sel
- ½ Teaspoon grated nutmeg
- ¼ Cup unsalted butter, divided
- 1 Cup all-purpose flour
- 3 Large eggs
- ¼ Cup freshly grated parmesan cheese
- 1 Tablespoon extra virgin olive oil
- Black pepper to taste
- Freshly grated parmesan cheese
- Freshly grated nutmeg
- In a small saucepan, combine water, salt, and ¼ teaspoon nutmeg with 2 tablespoons of butter. Bring to boil over high heat. Add flour all at once and beat dough with a wooden spoon until it is thick and pulls away from sides of pan. Cook, stirring to dry out dough, about 30 seconds. Transfer dough to medium bowl. Cool 5 minutes.
- Bring a large pot of salted water to boil over high heat.
- Beat one egg into dough with a wooden spoon until incorporated. Add remaining eggs one at a time until blended. Dough should be smooth and shiny. Beat in ¼ cup cheese. With a spatula, transfer dough to a pastry bag. Cut tip off bag to create an opening ½-inch long.
- Reduce boiling water to a gentle simmer. Hold pastry bag over water with one hand and squeeze out dough, using a small, sharp knife to cut it into 1 ½-inch lengths; let drop into water. Simmer gnocchi 3 minutes. With a slotted spoon, transfer to paper towels and pat dry.
- Heat 1 tablespoon of olive oil in pan. Sear gnocchi until lightly browned on both sides, 1 to 2 minutes. Remove from pan and toss with 2 tablespoons of melted butter and black pepper to taste. Serve in warmed shallow bowls. Garnish with freshly grated parmesan cheese and
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