Name: Herb Gnocchi
Yield: Makes about 240 gnocchi; 8 servings
Ingredients: 1 1/2 cups water; 12 tablespoons (6 ounces) unsalted butter; 1 tablespoon plus 1 teaspoon kosher salt; 2 cups all-purpose flour, sifted; 2 tablespoons Dijon mustard; 1 tablespoon chopped chervil; 1 tablespoon chopped chives; 1 tablespoon chopped parsley; 1 tablespoon chopped tarragon; 1 cup loosely packed shredded Comté or Emmentaler cheese; 5 to 6 large eggs

Gnocchi à la Parisienne

Parisienne gnocchi are made from pâte à choux, a versatile dough made by cooking flour and water together until the flour cooks, after which eggs are stirred in. It can then be piped into various shapes and baked for profiteroles and éclairs for dessert, or savory preparations such as gougères, or gently poached in water as gnocchi.

Parisienne gnocchi are tasty, satisfying morsels that, like Italian gnocchi or any pasta, can be paired with all kinds of ingredients and transformed into countless dishes. They're excellent simply sautéed in butter. They can be additionally flavored with fines herbes, mustard, and cheese. At Bouchon, we don't serve much pasta or rice, so we use gnocchi as an interesting base for a number of our vegetarian dishes. They're not a classic bistro food, but the technique is a French one, dating back to before Escoffier.

This recipe will make about 240 gnocchi, double what you'll need for the Gnocchi with Mushrooms and Butternut Squash . Once they've been poached, gnocchi can be frozen for a month to six weeks.

Recipe notes

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