Parisian Gnocchi with Butter & Passata
Servings 2
Parisian gnocchi are light, fluffy French dumplings made from cheesy choux pastry, served here with a rich butter and passata sauce for an elegant, comforting meal.
Ingredients
For the gnocchi
- 125 ml water ½ cup
- 40 g unsalted butter about 3 tbsp
- ½ tsp salt
- 65 g plain flour ½ cup, spooned & leveled
- 2 large eggs
- 40 g grated Gruyère or Comté cheese ⅓ cup, packed
- Freshly cracked pepper
For the sauce
- 1 tbsp olive oil
- 1 garlic clove minced
- 200 ml passata just under 1 cup
- Pinch sugar optional
- 20 g unsalted butter about 1½ tbsp
- Salt & pepper to taste
- Fresh basil to garnish
Method
Make the choux base
- In a small saucepan, bring water, butter, and salt to a simmer. Add the flour all at once and stir vigorously with a wooden spoon until it forms a smooth ball that pulls away from the sides — about 1–2 minutes.
Add eggs & cheese
- Remove from heat. Let cool for 1–2 minutes, then beat in the eggs one at a time until smooth and glossy. Stir in the grated cheese and a crack of pepper.
Cook the gnocchi
- Transfer the dough to a piping bag. Pipe small dumplings directly into a pot of gently boiling salted water. Cook for 2–3 minutes until they float, then transfer to a paper towel–lined plate.
Make the sauce
- Heat olive oil in a small pan, add garlic, and sauté for 30 seconds. Pour in passata, season, and simmer for 5–6 minutes until slightly thickened. Stir in butter at the end for richness.
Finish & serve
- Gently toss the gnocchi in the sauce or plate the sauce first, topping with gnocchi. Garnish with basil. Serve immediately.