Gnocchi Parisienne with Champagne Truffle Sauce

Ingredients

• 450 g Whole milk (divided (450g for gnocchi, plus 1/4 cup for sauce))
• 100 g Butter (for gnocchi dough, plus more for searing and 2 tbsp for sauce)
• 300 g Bread flour
• 10 g Kosher salt (plus more for pasta water and to taste)
• 6 Eggs (approximately 300g)
• 300 g Parmesan cheese (grated (transcript mentions Pecorino Romano))
• 1 tbsp Dijon mustard (mentioned in transcript)
• 1 Shallot (minced)
• 2 cloves Garlic (minced)
• 0.5 cup Champagne or sparkling wine
• 3 tbsp Fromager d'Affinois (double-cream cheese)
• Black truffle pate (added to sauce to taste)
• Lemon juice (to taste)
• White pepper (to taste)
• Kale (wilted for garnish)
• Leeks (fried for garnish)
• Watercress oil (for finishing)

Steps

1. 1

   In a medium saucepan, bring 450g of whole milk and 100g of butter to a simmer over medium heat.

2. 2

   Add 300g of bread flour and 10g of kosher salt to the simmering milk. Stir vigorously until the mixture forms a ball and the flour is cooked (reaching an internal temperature of 170°F).

3. 3

   Transfer the dough to a stand mixer. Add 6 eggs one at a time, mixing thoroughly after each addition until fully incorporated.

4. 4

   Mix in 300g of grated Parmesan cheese (or Pecorino Romano) and 1 tablespoon of Dijon mustard until the dough is smooth and glossy.

5. 5

   Transfer the dough into a piping bag. Prepare a large pot of salted boiling water. Pro tip: Tie a string tightly across the handles of the pot to use as a cutting tool.

6. 6

   Pipe the dough over the boiling water, using the string or a knife to cut the dough into small gnocchi pieces directly into the water. Boil until they float to the surface, then remove with a slotted spoon.

7. 7

   Heat a skillet with butter and sear the boiled gnocchi until they are golden brown and crispy on the outside.

8. 8

   For the sauce: In a separate pan, sauté 1 minced shallot in 2 tablespoons of butter until translucent. Add 2 minced garlic cloves and white pepper, cooking until fragrant.

9. 9

   Deglaze the pan with 1/2 cup of champagne or sparkling wine. Add 1/4 cup of milk (or cream) and let the liquid reduce slightly.

10. 10

    Stir in 3 tablespoons of Fromager d'Affinois, a bit more butter, and black truffle pate. Whisk until the cheese is melted and the sauce is creamy.

11. 11

    Finish the sauce with a squeeze of lemon juice, salt, and pepper to taste.

12. 12

    To serve: Plate the crispy gnocchi over wilted kale. Pour the champagne truffle sauce over the top and garnish with fried leeks and a drizzle of watercress oil.

Notes

The transcript mentions using Pecorino Romano and Dijon mustard, which adds extra depth to the traditional Parisienne dough. The string technique for cutting gnocchi ensures uniform sizes and a clean workflow.

Nutrition per serving

• main
• French
• gnocchi
• vegetarian
• truffle
• champagne
• dinner party
• pasta