Jacques Pépin shares a recipe for Parisian gnocchi, which are made with choux pastry (not the Italian flour-and-potato dough). After poaching until soft and pillowy, Pépin bakes the dumplings with butter, olive oil, and grated Parmesan until crispy.

Full Recipe

Gnocchi Parisienne - Biga

Author

Jacques Pépin | 2013-12-06

Source

https://www.foodandwine.com/gnocchi-parisienne-6420609

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