Parisian gnocchis are a delightful French creation featuring small golden choux paste quenelles smothered in a creamy Mornay sauce. This iconic French gastronomic dish combines the lightness of choux pastry with the richness of a gratin, resulting in an indulgent yet refined masterpiece.
⏱️75 min
📊Medium
👥4 servings
🍽️Main
vegetarianfamilyfestive
Ingredients
250 mlwhole milk
100 gbutter
130 gflour
4 pièceseggs
150 ggrated cheese (Emmental or Gruyère)
1 pincéenutmeg
1 pincéefine sea salt
1 pincéewhite pepper
200 mlcrème fraîche
30 gbutter for the baking dish
Instructions
1PREPARE THE CHOUX PASTRY: Pour the milk into a saucepan with 80 g of butter, salt, and nutmeg. Bring to a boil, stirring regularly until the butter is completely melted. Once the mixture is simmering, remove from heat and add the flour all at once, mixing energetically with a wooden spoon to obtain a homogeneous paste without lumps. Work the paste for approximately 2-3 minutes until it pulls away from the sides of the saucepan.
2INCORPORATE THE EGGS: Return the saucepan to low heat and continue mixing the paste for 2-3 minutes to dry it well and develop its elasticity. Remove from heat and let cool for a few minutes. Break the eggs one at a time into a bowl, then incorporate them into the paste gradually, mixing well after each addition until you obtain a smooth and glossy paste. Season with white pepper and gently fold in 100 g of grated cheese.
3FORM THE GNOCCHIS: Bring a large volume of salted water (approximately 2 liters) to a boil in a saucepan. Using two soup spoons moistened regularly in hot water, scoop portions of paste and gently slide them into the boiling water, shaping them into the characteristic oval form. Work in small batches to avoid overcrowding the water. The gnocchis are cooked when they rise to the surface and remain there for an additional 2-3 minutes.
4DRAIN THE GNOCCHIS: Using a slotted spoon, gently remove the cooked gnocchis and place them on a clean kitchen towel or paper towels to drain completely. Let them cool for a few minutes before transferring them to a buttered baking dish. Be careful not to break them during handling and ensure any excess water is thoroughly removed, as it could dilute the Mornay sauce.
5PREPARE THE MORNAY SAUCE: In a saucepan, melt the remaining 20 g of butter, add the crème fraîche, and bring gently to a simmer. Stir constantly with a wooden spoon and let the sauce thicken slightly for 3-4 minutes. Incorporate the remaining 50 g of grated cheese, mixing well until you obtain a smooth, creamy, and homogeneous sauce. Season delicately with a little salt and white pepper to taste.
6FINISH THE GRATIN: Preheat the oven to 200°C. Pour the hot Mornay sauce generously over the gnocchis, coating them well on all sides. Sprinkle the remaining grated cheese in an even layer and add a few small pieces of butter on top. Bake for 15-18 minutes until the top is beautifully golden and crispy while the interior remains creamy and generous. Serve immediately in the baking dish for a festive and delicious presentation.