[{"data":1,"prerenderedAt":60},["ShallowReactive",2],{"video-1desnd":3},{"video":4,"relatedVideos":59},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":25,"categories":43,"channel":56},1011815,"1desnd","KOZOgbDwC8Y","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.","PT9M36S",false,"RECIPE",[14,15,16,17,18,19,20,21,22,23,24],"weeknight dinner","pan-seared","French technique","quick meals","herb pesto","Italian-inspired","spring recipe","vegetarian","homemade gnocchi","gluten-free option","pâte à choux",[26,27,28,29,30,31,32,33,34,35,36,37,38,39,40,41,42],"2 cups AP flour (or gluten-free flour blend)","1.5 cups water","1 cup grated pecorino","6 oz butter","5–6 eggs","1 tbsp salt","2 tbsp grainy mustard","1 tbsp minced chives","2 oz (1 cup) fresh basil","1 oz (1\u002F2 cup) fresh parsley","3.5 oz extra virgin olive oil","Juice of 1 lemon","2 oz (1\u002F4 cup) grated pecorino","1 oz (2 tbsp) toasted chopped walnuts","Asparagus","Frozen peas","1 tbsp butter (for glazing vegetables)",[44,50],{"id":45,"name":46,"slug":47,"emoji":48,"color":49},254,"Pasta & Gnocchi","pasta-gnocchi","🥟","#e8d5a3",{"id":51,"name":52,"slug":53,"emoji":54,"color":55},255,"Spring Cooking","spring-cooking","🌿","#7ec88a",{"name":57,"slug":58},"Brian Lagerstrom ","brian-lagerstrom",[],1778181066228]