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|
|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.