This tasty gnocchi recipe from Jacques Pepin is made with the same dough that is used to make profiteroles, cream puffs and eclairs. But instead of being turned into tasty pastries, the dough is formed, poached and baked. Unlike other forms of gnocchi, this recipe does not require a light hand to make. In fact, the dough comes together quickly in a saucepan, and requires a bit of muscle to stir.
- 1 cup water
- 1 tsp salt
- ¼ tsp freshly grated nutmeg
- 3 tbsp unsalted butter, cut into tablespoons
- 1 cup all-purpose flour
- 3 large eggs
- ¼ cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, Gruyere or Asiago cheese
In a small saucepan, combine the water, salt and nutmeg with 2 tablespoons of the butter and bring to a boil over high heat. As soon as the water boils, add the flour all at once and beat the dough with a wooden spoon until it is thick and comes away from the side of the pan. Cook, stirring to dry out the dough, about 30 seconds. Transfer the dough to a medium bowl and let cool slightly, about 5 minutes.
Beat 1 egg into the dough until incorporated. Beat in ¼ cup of the cheese and another egg until blended, then beat in the last egg until the dough is very smooth.
Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Set a bowl of ice water near the stove. With a large spatula, transfer the dough to a resealable plastic bag, pressing it into one corner. Cut off the tip of the bag; the opening should be about ½ inch long. (Alternately, the gnocchi dough can also be shaped with 2 teaspoons.)
Reduce the heat to maintain a gentle simmer. Carefully hold the bag over the water and press out the dough, using a small, sharp knife to cut it into 1 ½ -inch lengths before dropping it into the pot. Simmer the gnocchi for 3 minutes. With a slotted spoon, transfer the gnocchi to the ice water bath to stop the cooking. Transfer the gnocchi to paper towels and pat dry.
Grease a 9-by-12-inch baking dish with the remaining 1 tablespoon of butter. Arrange the gnocchi in the dish and sprinkle with the remaining 2 tablespoons of cheese. Bake until puffed, about 25 minutes. Preheat the broiler. Broil the gnocchi 6 inches from the heat for 1 to 2 minutes, or until browns. Serve right away.
Source: Food & Wine Annual Cookbook, 2008