Name: Gnocchi à la Parisienne
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 1/2 cups (375 ml) milk; 1/2 cup (125 ml) butter, diced; 3 green onions, chopped; 3 cloves garlic, chopped; 1 1/2 teaspoons (7.5 ml) chopped fresh thyme; 1 1/2 teaspoons (7.5 ml) salt; 1 1/2 cups (375 ml) unbleached all-purpose flour; 4 eggs; 1/2 lb (225 g) sliced pancetta, finely chopped; 3 tablespoons (45 ml) butter; 1 1/2 cups (375 ml) homemade or store-bought tomato sauce, hot; Grated Parmigiano-Reggiano cheese, to taste; Pepper

Note from Ricardo

Gnocchi à la Parisienne are made with choux pastry and poached in boiling water. They are not to be confused with other types of gnocchi, such as gnocchi alla Romana, made with semolina and baked or pan-fried in slices, like polenta.

Gnocchi à la Parisienne

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