Gnoc­chi Parisi­enne

Food & Wine - - RECIPES -


The dumplings can be poached up to two days ahead, mak­ing assem­bly a snap.

21/4 cups wa­ter, di­vided

11/4 cups un­salted but­ter (10 oz.), di­vided 31/4 tsp. kosher salt

21/4 cups all-pur­pose flour (about 95/8 oz.)

6 oz. Comté cheese, grated (about 11/2 cups), di­vided 7 large eggs

1/2 cup chopped fresh chives, plus more for gar­nish

2 Tbsp. chopped fresh sage, di­vided

1/4 cup thinly sliced jam­bon de Paris

1. Bring 2 cups wa­ter, 3/4 cup but­ter, and salt to a boil in a large, heavy-bot­tomed saucepan over medium-high. Re­move from heat, and add flour all at once. Us­ing a wooden spoon, stir vig­or­ously un­til a ball of dough forms. Cook over medium, stir­ring con­stantly, un­til dough be­gins to leave a film on bot­tom and sides of pan, about 4 min­utes. Re­move from heat, and stir in 3/4 cup cheese un­til blended.

2. Trans­fer dough to bowl of a heavy-duty stand mixer fit­ted with the pad­dle at­tach­ment. Beat on low speed un­til no longer steam­ing, about 2 min­utes. Add eggs, 1 at a time, beat­ing un­til in­cor­po­rated af­ter each ad­di­tion. Add chives; beat un­til com­bined. Re­frig­er­ate dough un­til chilled, about 1 hour.

3. Bring a large pot of wa­ter to a sim­mer over medium-high. Scrape chilled dough into a pip­ing bag fit­ted with a 3/4-inch round tip. Care­fully pipe dough into sim­mer­ing wa­ter, cut­ting at 1-inch lengths with a par­ing knife or scis­sors. Once gnoc­chi rise to sur­face, cook un­til slightly firm, about 1 minute and 30 sec­onds. Us­ing a spider, trans­fer gnoc­chi to a bak­ing sheet lined with plas­tic wrap.

4. Heat 1/4 cup but­ter in a large skil­let over high; cook un­til foam sub­sides and but­ter be­gins to brown, about 2 min­utes, oc­ca­sion­ally scrap­ing bot­tom of skil­let with a wooden spoon. Add half of gnoc­chi and 1 ta­ble­spoon sage; cook, toss­ing oc­ca­sion­ally, un­til gnoc­chi are slightly browned and heated through, about 3 min­utes. Trans­fer gnoc­chi mix­ture to a medium bowl, and set aside.

5. Wipe skil­let clean, and re­peat pro­ce­dure with re­main­ing 1/4 cup but­ter, re­main­ing gnoc­chi, and re­main­ing 1 ta­ble­spoon sage. Re­turn all gnoc­chi mix­ture to skil­let. Re­duce heat to medium, and add up to 1/4 cup re­main­ing wa­ter, 1 ta­ble­spoon at a time, stir­ring con­stantly, un­til gnoc­chi are glazed, 20 to 30 sec­onds. Spoon gnoc­chi into large gratin dish; sprin­kle with re­main­ing 3/4 cup cheese and ad­di­tional chives. Top with ham.

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