A light, airy French-style gnocchi with a fresh, herbaceous garden sauce
Servings
6–8
Prep Time
20 minutes
Cook Time
15 minutes
✨ Why You’ll Love This Dish
This recipe is inspired by Chef Thomas Keller’s Gnocchi Parisienne—a delicate, French take on traditional gnocchi made from pâte à choux instead of potatoes. The result is light, airy, and almost ethereal.
I made a few adjustments to suit my taste and what I had on hand—swapping Gruyère for Parmesan and ricotta, adjusting the Dijon, and adding a bit more flour for the perfect consistency.
Paired with a vibrant, garden-inspired greens sauce made from onion tops, carrot greens, and basil, this dish feels fresh, unique, and deeply connected to the garden.
Ingredients
Gnocchi Parisienne
- 1 cup + 1 tbsp (250g) water
- 7 tbsp (100g) butter
- 1 ¼ tsp salt
- 4 large eggs
- 2 cups Multipurpose Flour (adjusted for consistency)
- ½ cup grated Parmesan cheese
- ¼ cup ricotta
- 1 tsp Dijon mustard (adjusted)
- 3 tbsp finely chopped herbs (basil, parsley, oregano)
Equipment:
- Stand mixer with paddle attachment
- Pastry bag (cut ½-inch opening in a bag)
Garden Greens Sauce
- Tops from 1 onion (or substitute green onions)
- Carrot tops from 2 carrots
- Handful of fresh basil
- Juice of 1 lemon
- ¼ cup olive oil
- Pinch of salt
- Splash of water (as needed to blend)
For the Sauce Finish
- 1 cup vegetable broth
- 1 cup fresh or frozen peas
Instructions
- Make the Gnocchi Dough
In a saucepan, combine water, butter, and salt. Bring to a boil.
Once boiling, add the flour all at once and stir vigorously until a dough forms and pulls away from the sides. Cook for 1–2 minutes to remove excess moisture.
Transfer to a stand mixer and let cool slightly.
- Incorporate Eggs + Flavor
With the mixer running, add eggs one at a time, fully incorporating each before adding the next.
Mix in:
- Parmesan
- Ricotta
- Dijon
- Fresh herbs
The dough should be smooth, thick, and pipeable.
- Pipe + Cook the Gnocchi
Transfer dough to a pastry bag.
Bring a large pot of salted water to a gentle simmer (not a rolling boil).
Pipe small pieces of dough into the water, cutting with scissors or a knife.
Cook until they float, about 2–3 minutes. Remove with a slotted spoon and set aside.
✨ 4. Optional: Crisp the Gnocchi (Highly Recommended)
For an extra layer of texture and flavor, heat a few tablespoons of butter in a large pan over medium heat.
Add the cooked gnocchi and let them crisp up undisturbed for a few minutes until golden on one side, then gently toss to crisp the other sides.
This step adds a beautiful contrast—crispy on the outside, soft and airy on the inside.
- Make the Garden Greens Sauce
In a blender, combine:
- Onion tops
- Carrot tops
- Basil
- Lemon juice
- Olive oil
- Salt
Blend until smooth, adding a splash of water if needed to loosen.
- Bring the Sauce Together
In a saucepan, add:
- Vegetable broth
- Garden greens sauce
Stir in peas and simmer for 3–5 minutes to allow the flavors to come together.
- Combine + Serve
Add gnocchi to a bowl.
Plate with:
- A spoonful of broth + peas
- Fresh basil
- Cracked black pepper
- Pinch of salt
- Freshly grated Parmesan
✨ Tips + Notes
- Don’t boil the gnocchi too aggressively—keep it at a gentle simmer
- Crisping the gnocchi adds incredible texture—highly recommend
- The dough should be soft but hold its shape when piped
- This sauce is very flexible—swap greens based on what you have in your garden
🌿 A Note from My Kitchen
This dish was such a fun experiment—taking something classic and making it my own using what’s growing right outside. The onion tops added a subtle depth, balanced perfectly with the brightness of basil and lemon.
It’s one of those recipes that feels elevated, but still deeply rooted in simple, seasonal cooking 🤍
