Keller's Parisian gnocchi recipe from bouchon

[chefmcone76]

For the life of me I can not find my copy of Bouchon. I loved the recipe for gnocchi. Can anyone do me a favor and pass on his recipe. Just measurements are fine as I remember the technique.

[Shaya]

For the life of me I can not find my copy of Bouchon.  I loved the recipe for gnocchi.  Can anyone do me a favor and pass on his recipe.  Just measurements are fine as I remember the technique.

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The recipe is here and as a bonus there is a video of him making the gnocchi.

[chefmcone76]

Thanks for the link Shaya!

[Joisey]

I make the Parisienne style of Gnocchi a lot for specials and his recipe and technique is good. The only modification I made for mine was using a star tip instead of a straight tip when piping. It gives the finished product nice little ridges that hold a sauce beautifully.

[jsmeeker]

I've been toying with the idea of making gnocchi as another way to use potatoes. A search for "gnocchi" here in the cooking forum turned up this thread. Of course, it doesn't use potato, but it seems to be prety tasty. I've made pate a choux before, so prepping and cooking the gnocchi its self should be fairly straightforward for me. From there, I can finish the gnocchi and whip up a sauce similar to what he does in the video.

[MikeHartnett]

Keller's gnocchi is amazingly easy. Never made gnocchi before it, but it turned out light and fluffy and delicious. I didn't have a KitchenAid, so I used my hands. Easy!

[jsmeeker]

Keller's gnocchi is amazingly easy.  Never made gnocchi before it, but it turned out light and fluffy and delicious.  I didn't have a KitchenAid, so I used my hands.  Easy!

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Seems to me the biggest "trick" is actually forming the gnocchi so they are all equally sized. Bag in one hand, paring knife in another. I'm sure if I were to attempt it, I wold find it awkward at first. And would have a put full of differntly sized pieces.

I suppose the best way to do it squeeze out some, let them cook, remove to ice bath, then squeeze out more? Repeat until the choux paste is all done.

[MikeHartnett]

That's the way Keller suggests it. He even suggests setting up a pot next to the cooking pot to rest your arm on. I didn't find that necessary, though. Just hold the pastry bag up, squeeze, cut. You get into a rhythm quite easily. Cook them in small batches and transfer to a sheet to drain, then either freeze them or use them right away.

[WiscoNole]

I can't seem to find the recipe for the actual gnocchi on that link...just the squash and mushroom parts...???

[MissMegan]

WiscoNole - there is a link to the gnocchi itself in the ingredients part of the mushrooms recipe, about two-thirds of the way down that list. Or, I've posted it here

And now I can add one more variation of gnocchi to the list of ones to make ...