It’s Friday already!! I had forgotten all about writing my French Fridays with Dorie (FFWD) post! I didn’t forget to make this week’s dish though. We had it for dinner on Tuesday and this is what it looked like, a dish of thick, soft dumpling baked in a Béchamel sauce with cheese on top:
It’s called Gnocchi a la Parisienne, where the gnocchi (the dumplings) are made of choux pastry unlike the Italian style which is commonly made of potatoes and flour. The dumplings are light and soft so much so you don’t feel that you’ve eaten much even after finishing a big plate of this. I followed Tante Leo’s style from the recipe and beat one egg white separately before folding into the dough. The dough was scooped out using a teaspoon and it took about half an hour for me to cook the entire batch. For the cheese topping, I used a combination of Gruyère and old Cheddar for more colour and flavour. I’m not sure if the Béchamel sauce is supposed to turn out smooth and easy to pour but mine didn’t. It was thick and slightly lumpy but I was able to spread a layer on the bottom of the pan and also spread the rest of it over the gnocchi.
If not for Dorie making a comparison to macaroni and cheese, I wouldn’t have any idea how this dish would taste like as I’ve never had gnocchi before. It is like a pasta and cheese dish except the ‘pasta’ here is soft, boiled cream puffs. I love the cheesy crust on top but I do feel this dish would be even better with some bacon in it. I saved some for my Italian neighbour and she enjoyed it too.
Next week’s recipe: Michel Rostang’s Double Chocolate Mousse Cake (Yippee, dessert!!)