Gnocchi à la Parisienne
Gnocchi à la Parisienne
Ingredients
- 1 1/2 cups (375 ml) milk
- 1/2 cup (125 ml) butter, diced
- 3 green onions, chopped
- 3 cloves garlic, chopped
- 1 1/2 teaspoons (7.5 ml) chopped fresh thyme
- 1 1/2 teaspoons (7.5 ml) salt
- 1 1/2 cups (375 ml) unbleached all-purpose flour
- 4 eggs
- 1/2 lb (225 g) sliced pancetta, finely chopped
- 3 tablespoons (45 ml) butter
- 1 1/2 cups (375 ml) homemade or store-bought tomato sauce, hot
- Grated Parmigiano-Reggiano cheese, to taste
- Pepper
Instructions
- In a saucepan, bring the milk to a boil with the butter, onion, garlic, thyme and salt. Remove from the heat. Add the flour all at once and stir vigorously with a
- wooden spoon until the dough forms a smooth ball that pulls away from the sides of the pan. Return the saucepan to the stove over low heat and cook, stirring constantly, for about 2 minutes.
- Remove from the heat and let stand for a few minutes. Add the eggs one at a time, beating vigorously with a wooden spoon after each addition, until the dough is smooth. (You can also use an electric mixer for this step.)
- With a pastry bag fitted with a 1.5-cm (3/4-inch) plain tip, pipe 1.5-cm (3/4-inch) pieces of dough into a pot of barely simmering salted water. Poach 1/4 of the dough at a time, 3 to 4 minutes per batch. Remove from the water and set aside in a large oiled dish. Repeat with the remaining dough.
Gnocchi à la Parisienne