Not your madre's gnocchi! Instead of the Italian potato version of gnocchi we all know, Ludo fries up some Parisian gnocchi made from pâte à choux. Get the full recipe here.
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[MUSIC] [FOREIGN] Parisian Gnocchi. What is Parisian Gnocchi? Parisian Gnocchi
is a dough, duh, dough, dough. It's a dough, same
dough as when we do gougere or when you do
like cream puff. We have our water, unsalted butter and
salt. I'm going to bring to boil now the water.
[MUSIC] When you're thinking about gnocchi you're thinking about Potato
Gnocchi. Okay. So Italian way. But the French gnocchi is
good too. It's almost a Parisian gnocchi like a French
dumpling. I'm going to put a little touch of nutmeg.
I love nutmeg. We use the nutmeg a lot in
French And now I'm going to add my flour, see.
Don't forget cooking is all bout to be gentle. So
we can start to see like a dough, you see.
So everything comes together, and we're going to add a
very thick dough, am I right, thick? Thick dough. Okay,
you see guys. See the texture of the dough. That's
exactly the texture I want. See, it's very, very thick,
okay? So, I'm gonna put the dough in my mixing
bowl. So, my dough is still warm. Voila, and now
[UNKNOWN] eggs one by one here. The dough start to
separate, and I'm going to wait now for dough to
get back together [INAUDIBLE] The first time I learned how
to do Italian style gnocchi was in cooking school in
France. Mr. Saulnier was my teacher, he was 70 years
old, cool guy. The funny thing about Mr. Saulnier is
he was always like Take a glass. [BLANK_AUDIO] Drinking cooking
wine. I'm never drunk, but very red faced. [INAUDIBLE] Drinking
a lot. That's so nice [INAUDIBLE], so nice. See the
[INAUDIBLE] ice has become more Smooth, so I'm using parmesan
cheese, we can use any kind of hard cheese, okay,
don't break the bowl, mix very well. What do we
do now, what did I teach you yesterday? Test [MUSIC]
Tests good. If you don't have a pastry bag Take
a little zip lock bag like this, it's perfect. [BLANK_AUDIO]
It's almost like a fake boobie. We don't have fake
boobie in France, we dont, maybe now yes but in
my time 20 years ago you dont have fake boobie.
I remember the first time I touch a fake boob.
It was really cool. [SOUND] [MUSIC] [BLANK_AUDIO] Voila. Make sure
your blade is wet. So that the blade won't stick
to the dough. And be very fast like this. So
pick any size you want now. It's like boobie. When
you go to the doctor, you pick the size you
want, B, C. Same thing. When they come to the
top of the water it means they are cooked. When
they are floating, when you wait like two minutes, and
then they will be okay. So now, we'll get to
sear our gnocchi with butter, slowly. We don't want to
be too aggressive. I want to make sure we don't
stuck each other cuz they're still a little bit sticky.
It's perfect. Good job, Chef Ludo. When you cook my
gnocchi exactly the way I cook a steak or a
piece of fish, each side needs to be cooked the
same time. But [UNKNOWN] like this. It is perfect. Look
at this little beauty. [UNKNOWN] butter. Don't be scared of
butter America. It is very good for you. So after
a little trick I will show also something you know
seasoning your pan I guess. I love to do that.
You know This. We need bodies of flavor. See that
rise of columbine color? It's really full. This is exactly
what we want. So now, I will do a little
bit of a little butter cacio e pepe sauce with
that. I just have here some water, and I'm going
to bring to boil the water. You know why I
love induction? Because [INAUDIBLE] is pretty fast. So, look at
this. whoop, viola, I love it. And now on this
add a little bit of unsalted butter here, and a
pinch of salt, crush fresh black pepper, and mix salt
like this, and I add a little bit of Parmesan
cheese here like this. Mix it like this. And now
I'm going to just put it on my gnocchi. It's
not like a beurre blanc where it's a very very
thick sauce. It's more like a literal broth. Put a
little bit more parmesan like this to be generous, black
pepper, and you have Parisian gnocchi with parmesan black pepper.
I'm going to try one now. Very good flavor. What
I like in this dish also is of course the
taste, but also the texture. Just everything I like about
eating. My favorite thing to eat is like mushy. I
love it. It's gooey. I love it. But this one
got gooey but it's so crispy. So thank you to
Mr. Saulnier. He teach me to do gnocchi in the
1987. On Thursday. [MUSIC]