Name: Gnocchi à la Parisienne
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: 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

“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

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Ingredients

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

Method

Main

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.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Geraldine Muñoz