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As seen on Next Level Baker! While it maybe wasn’t in the spirit of a baking competition (no oven required here), this is one of those hacks that feels genius after you try it. Maybe it can serve as my audition for Next Level Chef?
Made from a simple choux dough, these pillowy gnocchi are lighter than traditional potato gnocchi, with a delicate, airy interior that crisps beautifully when tossed in a pan with some pancetta. Paired with nutty sage brown butter, the flavors are rich, savory, and perfectly balanced. You’re going to look all sorts of fancy for making this for dinner, and it really is an approachable dish.
The texture is what makes this special. Parisian gnocchi are soft and tender on the inside, lightly golden on the outside. It’s especially cozy in the cooler months, when brown butter and sage feel most comforting, but honestly, it’s a dish you’ll want year-round.
Why You’ll LOVE this Parisian Gnocchi
Here’s what you’ll need:
Parisian Gnocchi Tips
How to tell your choux is ready. Adding eggs to your choux dough can feel tricky at first because the actual amount needed can vary based on moisture evaporated, your flour, humidity, etc. In reality, the visual cue is easiest to follow. The dough is ready when you pull your paddle out, and the dough falls off the paddle leaving a “v” shape hanging. After you add the 3rd egg, if you haven’t achieved the “v” yet, I suggest adding partial eggs (vs. a whole egg at a time) by simply scrambling the egg with a fork and adding it in parts, mixing as you go. This allows you to fine-tune the moisture added and avoid adding too much.
When to add sage while browning butter. Generally, it’s best to wait until the butter gets aromatic (starts to smell nutty) before adding the sage and garlic to crisp and infuse them without burning the leaf. The fried sage leaves also make great garnishes for plating later!
How to tell gnocchi are done cooking. After you drop the frozen gnocchi into your boiling water, they will sink to the bottom. Shortly after, they will float to the top, after which I recommend continuing to boil them for ~45 seconds before straining and adding them to your pan to finish them on the stove top with the pancetta. They will continue to plump up, and they will only require a few minutes over medium heat. This also allows them to crisp up on the outside and get a little browning.
How to make this Parisian gnocchi:
- Make the gnocchi: Create the choux dough by combining water, butter, and salt in a pot over heat until boiling before adding flour. Move to a stand mixer with a paddle and cool down dough before adding eggs and parmesan. Pipe into long lines on a lined sheet pan and freeze.
- Make the sage brown butter: Add butter to a small pot over medium heat. Once butter becomes aromatic, add sage leaves and garlic and continue cooking until golden brown. Remove from heat and add salt and pepper to taste.
- To serve: Add pancetta to a frying pan over medium heat until fat is rendered and meat is browned. Cut cold gnocchi into 1″ pieces and drop into boiling water. Strain gnocchi and add to pan with pancetta and finish cooking. Toss with sage brown butter and plate with some cooked peas. Spoon additional sage brown butter over top and finish with freshly grated parmesan.
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“What you cooked here as a dish is exceptional.” – Gordon Ramsay
Parisian Gnocchi With Sage Brown Butter
Ingredients
Parisian Gnocchi
- 230 grams water
- 113 grams unsalted butter
- 6 grams salt
- 180 grams all-purpose flour
- 3-5 Whole eggs
- 30 grams parmesan cheese, grated
Sage Brown Butter
- 170 grams unsalted butter
- 24 Sage leaves (small) (or 2 1/2 tbsp dried sage)
- 2 Cloves garlic, minced
- Salt + pepper to taste
To Serve
- 112 grams pancetta, diced (4oz)
- 112 grams peas (4oz)
- Optional: Parmesan, grated, for serving
- Optional: Lemon, for serving
Instructions
Parisian Gnocchi
- In a medium pot (use stainless steel and avoid nonstick pans), bring water, unsalted butter, and salt to a boil over high heat. Remove from heat and stir in flour with a wooden spoon, and then return to heat and cook while mixing until a skin forms on the bottom of the pot.
- Remove from heat and transfer dough to a stand mixer fitted with a paddle attachment. Mix on medium speed until dough stops steaming and bowl is no longer hot to touch.
- Add eggs one at a time, fully incorporating after each. The exact amount of egg you need will vary based on how much moisture was evaporated. Continue until dough falls off the paddle and leaves a "v" shape hanging from the paddle. Add the grated parmesan cheese and mix to incorporate.
- Transfer dough to a piping bag fitted with a round tip (approx. 1/2in). Pipe dough into long lines on a sheet pan lined with parchment. Freeze until firm.
- While dough is chilling, boil a pot of salted water and prepare sage brown butter.
Sage Brown Butter
- In a small pot, add unsalted butter over medium heat. Just as butter becomes aromatic, add sage and garlic and continue cooking until butter is golden brown.
- Remove from heat and add salt + pepper to taste.
To Serve
- Add diced pancetta to a large frying pan over medium heat until fat is rendered and meat begins to brown.
- Cut firm, cold dough into 1" pieces and drop into boiling water. Once the gnocchi floats, continue cooking for another 45 seconds, then strain and add to frying pan with pancetta. Continue cooking over medium-high heat until gnocchi are very plump and begin to brown.
- Toss with sage brown butter and serve with freshly grated parmesan cheese on top. Optional: Squeeze a bit of lemon juice over top after plating.
Did you make this recipe?
I’d love to see! Follow and tag @pastrychefjeff on Instagram!
