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Parisenne Gnocchi

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Why I Love This Recipe

This recipe is for anyone who has a little time on there hands and isn't afraid of using a

little elbow grease. The results are will blow people out of the water!

I have been using this recipe for years now, you'll find different versions everywhere, but none really with cheese added to it. The cheese, when frying this little beauties up, becomes molten inside and is so good. The total time for this project is around 1 1/2 hours and you will need a stand mixer and a wooden spoon or a flat french style spatula, and a piping bag preferable disposable.

Ingredients You'll Need

1 liter water or skim milk

10 g or 2 tsp and a pinch of salt (kosher or sea salt)

120g or 4 oz of butter

3 1/2 c all purose flour

6 whole eggs

1 tsp baking powder

454 g r 1 lb of any type hard or semi hard cheese preferable gruyere or comte shredded

1 ltr or 1 qt of clarified butter, grapeseed oil, or canola for frying


In a large heavy bottom pot bring the water, salt and butter up to a boil.

Once at a boil, add the flour and stir until the flour is incorporated and the dough becomes somewhat elastic and not sticky (time it for 20 minutes of stirring on and off over medium heat).

Then add the cheese in and stir for about another 5 mins until the cheese is fully incorporated them remove from the heat and put directly into the mixer.

Once in the mixer, use the paddle attachment and paddle on the 8 or 9 setting adding the baking powder and 1 egg at a time until all the eggs are in and they are blended well.

After the eggs are in keep the mixer on that setting for 15 minutes.

Once the time is up place the dough in a piping bag with the tip cut so the hole is about 1 inch in diameter and pipe it out on a parchment or wax papered and floured cookie sheet in long separated rows you will probably need 2 of these pans.

Then place in the fridge for at least 30 minutes or until set firm.

Once firm - get a pot of salted boiling water going and take the tube shaped dough and cut them into 1 inch gnocchi.

Take these gnocchi and (depending on pot size) blanch about 1/3 at a time for 3 mins and 30 seconds (this time is exact for them to come out properly).

Once the time is up shock them in ice water, when cooled take them out of the water and line them in rows in a tupperware container putting wax paper between the layers. They will hold up to 4 days.

To serve:

If you do not have a table top fryer then use a skillet with high sides. Put about a 1 quart of oil or clarified butter and heat to 340 degrees MAKE SURE THAT THE POT IS BIG ENOUGH TO HOLD THIS AMOUNT OF FAT WITH PLENTY OF ROOM EXTRA, YOUR DEEP FRYING SO TAKE THE PROPER PRECAUTIONS.

Dry the gnocchi of any liquid that may be on them and place them in the fryer for about 3 minutes or until it turns golden brown then remove and salt immediately.

The gnocchi though labor intensive are a great side dish for steaks, chicken and even snails make sure to grate a little more cheese over the top when serving. Enjoy.

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