Crispy Parisian Gnocchi in 30 Minutes: The Pâte à Choux Trick That Makes It Pillowy Inside
Brian Lagerstrom breaks down how to make Parisian-style gnocchi from scratch using a pâte à choux base — seared golden on the outside, pillowy on the inside — paired with a bright walnut-herb pesto and spring vegetables. The recipe works with gluten-free flour and uses pantry staples, making it far more approachable than it looks. A great weeknight showstopper for spring.
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#weeknight dinner #pan-seared #French technique #quick meals #herb pesto #Italian-inspired #spring recipe #vegetarian #homemade gnocchi #gluten-free option #pâte à choux
🧾 Ingredients
- 12 cups AP flour (or gluten-free flour blend)
- 21.5 cups water
- 31 cup grated pecorino
- 46 oz butter
- 55–6 eggs
- 61 tbsp salt
- 72 tbsp grainy mustard
- 81 tbsp minced chives
- 92 oz (1 cup) fresh basil
- 101 oz (1/2 cup) fresh parsley
- 113.5 oz extra virgin olive oil
- 12Juice of 1 lemon
- 132 oz (1/4 cup) grated pecorino
- 141 oz (2 tbsp) toasted chopped walnuts
- 15Asparagus
- 16Frozen peas
- 171 tbsp butter (for glazing vegetables)
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