Parisian gnocchi

Preparation info
  • Serves


    as a first course
    • Difficulty


    • Ready in

      1 hr 10

Appears in
Regional French: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

Gnocchi is Italian for dumpling and they are usually made with potatoes, flour or semolina. However, in this recipe they are formed from a kind of choux pastry, which makes them beautifully light.


Gnocchi Dough

  • pinch of ground nutmeg
  • 30 g (1 oz) unsalted butter


  1. To make the gnocchi dough, add the nutmeg, butter, some salt and pepper and 125 ml (4 fl oz) water to a saucepan and bring to the boil. Sift in the flour and mix with a wooden spoon until a ball starts to form and pulls away from the sides of the pan. Place in a bowl, cool, then add the eggs slowly, beating well after each addition until smooth. Stir in the cheese and se