- Gnocchi Paris Style
- (Gnocchi alla Paragina)
For the Bechamel Sauce:
2 oz (50 grams) oz butter
2 oz (50 grams) plain flour
18 fl oz (500 ml) whole milk
Pinch of freshly grated nutmeg (optional)
Salt and pepper
For the Gnocchi:
- 6 eggs
- 10 oz (275 grams) plain flour
- 1 and 3/4 pints (1 liter) whole milk
3 and 1/2 oz (100 grams) butter, plus extra for greasing
3 oz (80 grams) Parmigiano cheese, freshly grated
Salt and pepper
Prepare the Bechamel Sauce:
Melt the butter in a saucepan over a medium heat.
Whisk in the flour.
Pour in all the milk, whisking constantly until it starts to boil.
Season with salt, lower the heat, cover and simmer gently, stirring occasionally, for at least 20 minutes. Bechamel sauce should not taste like flour.
Remove the saucepan from the heat.
Taste and add more salt if necessary and season with pepper and/or nutmeg.
If the sauce is too thick, add a little more milk.
If too runny, return to the heat and add 2 slices of butter mixed with an equal quantity of plain flour.
Note: For a richer bechamel sauce, replace half the milk with the same amount of double cream; for a lighter béchamel sauce, add half milk and half water.
Prepare the Gnocchi:
Preheat the oven to 200°C (400°F) Gas Mark 6 and grease an ovenproof dish with butter.
Heat the milk with a pinch of salt in a deep saucepan and add the butter.
When it has melted, add in all the flour at once, stirring constantly.
Lower the heat and stir constantly for about 10 minutes until the mixture comes away from the sides of the saucepan.
Remove the pan from the heat, leave to cool slightly, then stir in the eggs, one at a time.
Season with salt and pepper.
Bring a large pan of lightly salted water to a boil.
Using a piping bag with a 2/3-inch (1.5-cm) nozzle drop small pieces of the mixture into the boiling water. The gnocchi will rise to the surface when they are ready.
Remove with a slotted spoon and spread out in the prepared dish.
Spoon the bechamel sauce over them, sprinkle with the Parmigiano cheese and bake for another 20 minutes until golden brown and bubbling. Serves 4-6.
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