FARE EXCHANGE
Jump to recipe
Gnocchi à la Parisienne
“I am still savouring the amazing flavours of the gnocchi à la Parisienne at Tastevin – perhaps this ‘taste’ was the inspiration behind the bistro’s name?”
Gemma Norris, Sydney, NSW
Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.
Search for similar recipes...
Gnocchi à la Parisienne
Serves
8
Cooking Time
Prep time 30 mins, cook 30 mins (plus chilling)
|
2 tbsp
|
olive oil
|
|
150 gm
|
assorted mushrooms, such as shiitake, button and oyster, coarsely chopped
|
|
50 gm
|
butter, coarsely chopped
|
|
2
|
golden shallots, finely chopped
|
|
To serve:
|
green leaf salad
|
| Choux pastry |
|
125 ml
|
(½ cup) milk
|
|
60 gm
|
butter, coarsely chopped
|
|
125 gm
|
plain flour, sifted
|
|
1 tbsp each
|
finely chopped tarragon and flat-leaf parsley
|
|
1 tbsp
|
Dijon mustard
|
|
3
|
eggs
|
| White truffle mornay |
|
500 ml
|
(2 cups) milk
|
|
35 gm
|
unsalted butter, coarsely chopped
|
|
35 gm
|
plain flour, sifted
|
|
1
|
egg yolk
|
|
100 gm
|
Gruyère, coarsely grated
|
|
1 tsp
|
white truffle oil
|
|
Pinch
|
of freshly grated nutmeg
|
|
1
|
For choux pastry, bring milk, butter and 125ml water to a simmer in a saucepan over medium heat. Reduce heat to low, add flour and beat continuously with a wooden spoon until a smooth dough forms and pulls away from sides of pan (1-2 minutes). Transfer to a heatproof bowl, add herbs and mustard, stir until combined. Add eggs, one at a time, beating continuously until incorporated, then transfer mixture to a piping bag with a 2cm plain nozzle.
|
|
2
|
Bring a large saucepan of salted water to the boil over high heat, pipe pastry into boiling water, cutting with a small sharp knife at 2cm intervals while piping to make gnocchi-shaped pieces. Cook in batches until gnocchi float to the top (1-2 minutes), remove with a slotted spoon. Drain well, place on a tray lined with baking paper, cool, cover with plastic wrap and refrigerate for 30 minutes. Divide gnocchi among eight buttered 125ml-capacity ovenproof gratin dishes and set aside.
|
|
3
|
Preheat oven to 160C. Meanwhile, heat olive oil in a large frying pan over high heat until hot, add mushrooms, stir frequently until starting to colour (2-3 minutes). Add butter and shallot, stir until softened (1-2 minutes), season to taste and divide among gratin dishes.
|
|
4
|
For white truffle mornay, bring milk to a simmer in a saucepan over medium heat. Combine butter and flour in a separate saucepan, stir continuously over medium heat until sandy coloured (2-3 minutes). Gradually add milk, stirring continuously until incorporated and mixture boils (3-4 minutes). Remove from heat, stir through egg yolk, half the Gruyère, truffle oil and nutmeg, season to taste. Spoon over gnocchi, scatter with remaining Gruyère, bake until golden (12-15 minutes). Serve immediately with green salad.
|
This recipe is from the August 2009 issue of Australian Gourmet Traveller.
RECIPE Tastevin, Sydney
PHOTOGRAPHY Chris Chen
STYLING Geraldine Munoz
|
Missed an edition of Gourmet Traveller?
Access our back issues from as far back as June 2010 at the tap of your finger, catch up on our latest issue or subscribe now by downloading the Gourmet Traveller iPad app today.
Visit the iTunes store
|
|
|