Gnocchi Parisienne Recipe

Prepare the choux

In a medium saucepan over medium heat, combine 1 cup milk, 2 tablespoons butter and 1 teaspoon salt. Bring to a gentle boil, stirring so butter melts and mixture is even.

Remove pan from heat and add 1 cup flour all at once. Return to medium-low heat and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth ball (about 1–2 minutes) to cook off excess moisture.

Transfer the dough to a mixing bowl or the bowl of a stand mixer. Let cool for 3–5 minutes until warm but not hot (so eggs won't scramble).

Beat in the eggs one at a time, fully incorporating each before adding the next. The dough should be glossy and pipeable but thick. Mix in 1/2 cup grated Parmesan, 1/2 tsp black pepper and 1/8 tsp grated nutmeg. Taste and adjust salt if needed.

Bring a large pot of salted water to a gentle simmer (not a rolling boil) for cooking the gnocchi parisienne.

Pipe or spoon the gnocchi

Fit a piping bag with a large round tip (or use a sturdy zip-top bag with the corner cut off). Fill with the choux pastry. Over the simmering water, pipe 1-inch quenelles or drop portions using 2 spoons into the water; they will sink and then float when cooked (about 3–4 minutes). Work in batches to avoid crowding.

Remove cooked gnocchi with a slotted spoon and transfer to a rimmed baking sheet lined with a clean towel to drain briefly. Repeat until all dough is used.

Clean chanterelles by brushing or quickly rinsing and patting dry. Slice larger mushrooms into bite-size pieces so pieces are roughly uniform.

In a large skillet over medium-high heat, warm 1 tablespoon olive oil and 2 tablespoons butter until foaming. Add the chanterelles in a single layer (work in two batches if necessary) and sauté without stirring for 1–2 minutes to get good color, then stir and continue cooking until tender and golden, about 3–4 more minutes.

Reduce heat to medium, add the minced shallot and garlic and sauté until softened and fragrant, about 1–2 minutes, taking care not to brown the garlic.

Pour in 1/4 cup dry white wine to deglaze the pan, scraping up browned bits. Let the wine reduce by about half, 1–2 minutes.

Stir in 3/4 cup light cream and 1 teaspoon thyme leaves. Simmer gently until sauce thickens slightly, about 2–3 minutes. Season with 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning.

If the sauce becomes too thick, add 1–2 tablespoons of the gnocchi cooking water to loosen and create a silky consistency.

Stir in 2 tablespoons chopped parsley and keep sauce warm over the lowest heat setting while you finish the gnocchi.

In a large sauté pan over medium heat, melt 1 tablespoon butter. Add the cooked gnocchi in a single layer and gently toss for 1–2 minutes to warm and give a slight exterior sheen — do not overbrown; gnocchi parisienne should remain pillowy.

Add the warmed chanterelle cream sauce to the pan with the gnocchi and gently fold to coat, heating through for 1 minute. If needed, add a splash of reserved gnocchi water to loosen the sauce.

Plate the gnocchi and mushrooms, sprinkle with 1/4 cup freshly grated Parmesan and optional microgreens or additional parsley. Finish with a crack of black pepper and serve immediately.