Friday, January 14, 2011

French Fridays with Dorie Gnocchi à la Parisienne

My finished dish

Well here we are, it's Friday again!! Today we are driving to Long Island for my twin grandsons 3rd birthday.  They are such a joy and so much fun to be around, as is their big sister. So this is going to be a very busy week-end. I decided to make my Gnocchi a la Parisienne yesterday. In the past I have made pasta and have always wanted to make gnocchi…Italian style! Made with potatoes and served with some sort of sauce. I never knew there was any other kind. The process for making the gnocchi was a bit like making a Pate a Choux…the kind of dough you make for cream puffs. Since I have made this type of pastry before, this went quite well and was effortless! Next I decided to let the dough rest, as suggested by Dorie, while I made the béchamel sauce. I again made this as per the recipe. 2 1/2 T. of butter and 6 T. of flour. I thought it need more butter but I stayed with the recipe. As I added the milk, I thought it was difficult to incorporate. The end product was a very thick sauce that I felt had to be thinned, which I did. I let this sit with plastic wrap placed over it, as Dorie suggested and started the pot of water boiling, for the gnocchi. As soon as I got the hang of it , this went along well. I sprayed my spoon with cooking spray and that made them slide better into the water. I had my dish prepared with the parmesan cheese and the layer of béchamel.  They were quite easy to cook and the process went relatively fast. I put them in the dish, covered them with the béchamel and cheese, dotted the butter and then realized that I wanted to take them today to my daughter's house for dinner. OK!!! Only after I went through all of this did I bother to read the sidebar. ONCE THE DISH IS BAKED THOUGH, IT'S MEANT TO BE EATEN IMMEDIATELY AND FULLY….LEFTOVERS WON'T KEEP.  This happens to be a very bad habit of mine; never fully reading through before I start! So I froze the whole dish and we will bake it tonight at my daughter's house.  I will let everyone know how that worked.

As I said, I froze my Gnocchi already prepared to be put in the oven.  We ate it tonight for dinner and it was pretty good. I am not sure whether freezing it changed the texture but it was a little softer and not as chewy as I thought it would be. I'm not sure I would make this again. I think I like good old American Macaroni and Cheese better!
This recipe can be found in Dorie Greenspans new book 'Around my French Table'.

Flour ready to be put into the butter mixture


Dough before the eggs are added

Adding the eggs




Dough after eggs have been beaten in


Béchamel Sauce



Gnocchi just out of water

Gnocchi simmering in water

Putting the dish together

Gnocchi with béchamel sauce 


Ready for oven or in my case for the freezer.

8 comments:

  1. anxious to hear about your results. hope it works out and have a nice weekend with your family.

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  2. Looks great! I wonder how freezing the dish affected the final product. I agree that the bechamel was too thick. I wonder if that was intentional?

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  3. Hey Kathy, boy does that look delicious! I think you should try it again and have me up for dinner, LOL.....I could be your test subject! Some things taste better after freezing, i.e. chili, and some things don't. Hugs to the kids!

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  4. I like your idea of spraying the spoon so the gnocchi wouldn't stick. I had to kind of roll them out of the 1/2 teaspoon. I doubt that freezing it before cooking it made much difference because mine wasn't chewy and really I liked it better leftover than the day of. Yours looks great! I'm glad to hear that I'm not the only one who prefers mac 'n cheese. :) Happy Birthday to your grandsons!

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  5. Looks and sounds delicious! Where can I find the recipe for this?

    Christine

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  6. I really wished I had sprayed my spoon (or piped it out). That definitely would have helped. The bechamel was a struggle - but as long as the end result was good!

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  7. Kathy-You certainly got yourself a project with Dorie's recipes. The gnocchi looks rich and delicious. I'm sure everyone loved it.

    Happy Birthday to your precious twin grandsons!
    Here's a link to my Hungarian Nokedly/spaetzli, whenI first started my blog last June. You probably know how to make it, I found an easy way!

    http://foodandthriftfinds.blogspot.com/2010/06/baked-salmon-with-nokedli-for-fathers.html

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  8. I'm glad to hear that I wasn't the only one with thick bechamel sauce. Your dish looks great! I hope you enjoyed it!

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