FFwD: Gnocchi a la Parisienne
I wasn’t really sure what I would think of this week’s recipe for French Fridays with Dorie
. I don’t have the book in front of me at the moment, but I remember reading Dorie’s introduction/description (incidentally, probably my most favorite part of Dorie’s books – always so helpful and fun!) being something along the lines of being choux dough cooked like gnocchi in a pot of salted water, then layered with bechamel sauce and cheese, then baked until bubbly and golden. I mean really, what’s not to like about that? Especially on a snowy day! I do love me some choux pastry, so it didn’t seem like much of a stretch that I would like this.
Since the recipe makes enough to serve 6 as a main course I also knew I was going to end up taking Dorie’s suggestion to shape some of the dough onto a baking sheet and freezing them for later use. I’m glad I did because making a double-layer in my two little ramekins was just the perfect size for me and the boys. Cups full of doughy, cheesy goodness as Aidan called them.
To make matters easy for shaping the gnocchi I used a really small cookie scoop that I have and just scraped it so it was only half-full to equal the teaspoon amount for each dumpling. I ended up with a sheet pan full for the freezer, plus about 20 more for my two ramekins.
I layered the gnocchi in two layers of 5 in the ramekins, with the bechamel sauce in between each layer, and then generously topped them with shredded Gruyere cheese. I baked them for the same amount of time as the recipe – roughly about 25 minutes in all – and they puffed up beautifully, but did deflate fairly quickly. Now that I know what to expect next time, I’ll know better how to layer them, probably packing them in even a little tighter into the ramekins and another layer of Parmesan in the middle.
Anyway, cups full of doughy, cheesy goodness indeed.