Those of us who cooked our way through Dorie Greenspan’s Around my French Table made a version of this week’s recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen way back in 2011.
Gnocchi à la Parisienne is basically choux pastry, lightly poached in simmering water, then baked in béchamel sauce. Um, yum. It’s a pretty simple recipe to make (as long as you have your trusty cookie scoop to scoop out the choux puffs) though it is very rich so if you’re just two people, you might want to minify the dish and make 1/3 the amount like I did. This was the perfect accompaniment to any kind of meat as your starch component of the meal (and if you make it in advance, it sort of sets and you’ll be able to slice it so it’s like a cheesy custard (mmmm!).
Get the recipe for David Lebovitz’s Parisian Gnocchi on page 130 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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