Gnocchi à la Parisienne with Arugula, Tomatoes, and Olives

Ingredients

• 3 large eggs
• 9 tbsp unsalted butter (divided)
• 1 tsp table salt (divided)
• 0.75 cup all-purpose flour
• 2 oz Gruyère cheese (shredded (about 1/2 cup))
• 0.125 tsp pepper
• 20 cherry tomatoes (quartered)
• 20 pitted kalamata olives (quartered)
• 2 tsp fresh thyme (minced)
• 2 tsp lemon juice
• 1.5 oz baby arugula (about 1 1/2 cups)
• 1 tbsp fresh chives (minced)
• Grated Parmesan cheese (for serving)

Steps

1. 1

   Fit a pastry bag with a ½-inch round tip. Beat the 3 large eggs in a 2-cup liquid measuring cup.

2. 2

   Bring ¾ cup water, 4 tablespoons of butter, and ¾ teaspoon of salt to a boil in a small saucepan over medium heat, stirring occasionally.

3. 3

   As soon as the mixture boils, remove the saucepan from the heat and stir in the flour until fully incorporated.

4. 4

   Return the saucepan to low heat and cook, stirring constantly using a smearing motion, until the mixture looks like shiny, wet sand, about 2 minutes.

5. 5

   Immediately transfer the mixture to a food processor. Add the shredded Gruyère and pepper and process, with the feed tube open, for 10 seconds.

6. 6

   With the processor running, gradually add the beaten eggs in a steady stream. When all eggs have been added, scrape down the sides of the bowl with a rubber spatula.

7. 7

   Continue to process until a smooth, thick, sticky paste forms, about 30 seconds longer.

8. 8

   Fill the prepared pastry bag with the warm mixture. Twist the top of the bag to close and let it rest at room temperature for at least 30 minutes or up to 1 hour.

9. 9

   Lightly grease a rimmed baking sheet. Bring 4 quarts of water to a boil in a large Dutch oven. Reduce the heat to maintain a gentle simmer.

10. 10

    Using one hand, hold the pastry bag at a 45-degree angle so the tip is about 3 inches away from the surface of the water and squeeze the bag to force the dough out. Using a paring knife, cut off ¾-inch lengths and let them fall into the water.

11. 11

    Continue to pipe until 20 to 30 gnocchi are in the pot. Simmer until the gnocchi float and are slightly firm, about 2 minutes.

12. 12

    Using a spider skimmer or slotted spoon, transfer the gnocchi to the prepared baking sheet. Repeat the process until all dough is cooked (about 4 to 6 batches).

13. 13

    Melt 3 tablespoons of butter in a 12-inch nonstick skillet over medium heat. Add all the gnocchi and shake the skillet gently until they fall into a single layer.

14. 14

    Cook, tossing every 2 minutes, until the gnocchi are golden brown and slightly puffed, about 6 minutes. Return the cooked gnocchi to the baking sheet.

15. 15

    Melt the remaining 2 tablespoons of butter in the now-empty skillet over medium heat. Add the quartered tomatoes, olives, thyme, and the remaining ¼ teaspoon of salt.

16. 16

    Cook, tossing occasionally, until the tomatoes start to soften, about 2 minutes.

17. 17

    Add the lemon juice and the gnocchi back to the skillet and gently stir until the gnocchi are evenly glazed.

18. 18

    Remove from heat, add the arugula, and stir until it just starts to wilt, about 15 seconds.

19. 19

    Top with chives and serve immediately, passing the Parmesan cheese separately.

Notes

Emmentaler can be used in place of Gruyère. If a pastry bag is unavailable, use a large zipper-lock bag with one corner snipped off to create a ½-inch opening. Make Ahead: Cooked gnocchi (after step 5) can be cooled and refrigerated for up to 3 days or frozen for up to 2 months. If sautéing from frozen, add 1-2 minutes to the sautéing time.

Nutrition per serving

• main
• vegetarian
• pasta
• gnocchi
• french
• pan-seared
• dinner