Ingredients
- 135 ml water
- 90 g butter
- 2 teaspoons salt flakes
- 150 g plain flour
- 3 eggs
- 40 g grated parmesan
- 1 tablespoon Dijon mustard
- olive oil, for tossing
- 60 g grated parmesan, extra
Tomato sauce
- olive oil, for pan-frying
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 teaspoon dried Italian herbs
- 2 × 410 g tins crushed or chopped tomatoes
- salt flakes
- black pepper
Bechamel
- 30 g butter, chopped
- 40 g plain flour
- 550 ml milk
- 40 g finely grated parmesan
- ¼ teaspoon table salt
- good pinch of ground nutmeg
Gnocchi parisienne
In the depths of winter it is time to turn to a little comfort food, and this dish fits the bill perfectly: poached, cheesy choux paste, baked with tomato sauce, bechamel and a little extra cheese. Lovely to cradle in a cloth in front of the fire on a dark, stormy night.
Method
Place the water, butter and salt in a small heavy-bottomed saucepan over low heat. Bring slowly to the boil, stirring until the butter is melted.
Add the flour and stir vigorously over the heat until the dough comes away from the side of the pan.
Transfer the dough to a stand mixer with the paddle attachment and leave to cool for 5 minutes. Add the eggs one at a time, beating well between additions, then add the parmesan and mustard.
Bring a large saucepan of salted water to the boil, then reduce the heat and keep at a simmer. Place the dough in a piping bag with a plain 7.5 mm nozzle.
Working quickly, squeeze the dough out of the bag, cutting it off with a small knife every 2 cm. Continue until you have used about a quarter of the dough.
Wait for the gnocchi to rise to the surface, then simmer for about 3 minutes. Lift out with a slotted spoon into an iced water bath. Repeat with the remaining dough, then drain the gnocchi and toss with a little olive oil. They can be kept like this in the refrigerator for 3–4 days.
To make the tomato sauce, heat a little oil in a medium frying pan over low heat, add the onion, garlic and herbs and cook gently until the onion is soft and translucent.
Add the tomatoes and bring to the boil, then simmer for about 30 minutes or until the sauce has thickened nicely. Taste and season with salt and pepper if necessary.
To make the bechamel, melt the butter in a medium saucepan over medium–high heat until foaming. Add the flour and cook, stirring, for 1–2 minutes or until bubbling. Remove the pan from the heat and slowly add the milk, whisking constantly until the mixture is smooth.
Return the pan to the heat and cook, stirring with a wooden spoon, for 10–12 minutes or until the sauce comes to the boil and thickens enough to coat the back of the spoon. Remove from the heat and stir in the parmesan, salt and nutmeg.
Preheat the oven to 180°C.
Divide the gnocchi among four gratin dishes and top with tomato sauce, followed by a spoonful of bechamel.
Sprinkle with the extra parmesan and bake for 15–20 minutes or until heated through and bubbling.
This recipe was provided to Foodwise from the book “Annie’s Garden to Table” by Annie Smithers, photography by Simon Griffiths, published by Lantern rrp $49.95.
Submitted byAnnie Smithers
