Parisian gnocchi differs from Italian gnocchis because it doesn't have potatoes. Instead, you create a simple pate au choux as your base. We use our favorite Gluten Free Flour Blend but you can use regular flour if you're not gluten free.
As a result, these gnocchi are the softest dumplings. The kind of dumplings that people take a bite of and then look at you wide-eyed and say "I've never had a gnocchi this light!". And you'll just say, "Oh, it's nothing."
This dish is made to wow people but it's incredibly easy and quick to make.
1 cup (8 ounces) water
8 tablespoons (1 stick, 4 ounces) unsalted butter
3/4 teaspoon salt
1 1/4 cups (6.25 ounces) all-purpose flour (We use our favorite gluten free blend)
1 tablespoon Dijon mustard
3/4 cup (about 1 ounce) grated Moliterno al Tartufo (sheep’s milk with truffles)
3 large eggs
1.5 cups mushrooms ( I like a mix of porcini, oyster, maitake, enoki, beech or king trumpet)
2 Italian sausages, casing removed (optional)
Olive oil
Bring water, butter, and salt to a boil in a medium saucepan over high heat.
While it’s heating, add flour to a stand up mixer.
When mixture is boiled, add it to the stand up mixer with flour and turn the mixer to medium and beat until dough pulls away from the bowl.
Add dijon and beat on medium-low speed. Add eggs one at a time, allowing dough to fully incorporate the egg before adding the next one.
Add 2 cup of the cheese and gently mix.
Let mixture rest for 15 to 25 minutes at room temperature.
Bring a large pot of salted water to a simmer.
Now get out a large frying or sauce pan. Add 1 tsp olive oil. Add your sausage and cook until lightly browned.
Next, add the chopped up mushrooms and saute together until those are golden brown.
Turn the mixture off.
Put your dough in a ziploc bag or pastry bag. Cut off a 1/2-inch opening in one corner. Holding the bag over the boiling water, squeeze the mixture out of the bag, cutting it off with a knife into 1-inch lengths and letting them fall directly into the simmering water. Cutting off as many as you can in one minute, then stop.
When they have floated to the top, continue cooking for about 3 minutes longer. Lift gnocchi with a metal spider and transfer to the pan with your mushroom and sausage mixture.
Repeat with the other gnocchi. Save about 1/4 cup of the pasta water.
When all your gnocchi have been added to the pan, stir it all together with the pasta water, 1 tbsp olive oil and salt and pepper to taste on low heat for about 1 minute.
Turn off heat, add ¼ cup of shredded cheese on top. Put the pan under the broiler until the top is slightly brown. Serve immediately!