Gnocchi à la Parisienne

AT A GLANCE

  • Serves 8 people

  • 2 tbsp olive oil
  • 150 gm assorted mushrooms, such as shiitake, button and oyster, coarsely chopped
  • 50 gm butter, coarsely chopped
  • 2 golden shallots, finely chopped
  • To serve: green leaf salad
  •  
  • Choux pastry
  • 125 ml (½ cup) milk
  • 60 gm butter, coarsely chopped
  • 125 gm plain flour, sifted
  • 1 tbsp each finely chopped tarragon and flat-leaf parsley
  • 1 tbsp Dijon mustard
  • 3 eggs
  •  
  • White truffle mornay
  • 500 ml (2 cups) milk
  • 35 gm unsalted butter, coarsely chopped
  • 35 gm plain flour, sifted
  • 1 egg yolk
  • 100 gm Gruyère, coarsely grated
  • 1 tsp white truffle oil
  • Pinch of freshly grated nutmeg
01   For choux pastry, bring milk, butter and 125ml water to a simmer in a saucepan over medium heat. Reduce heat to low, add flour and beat continuously with a wooden spoon until a smooth dough forms and pulls away from sides of pan (1-2 minutes). Transfer to a heatproof bowl, add herbs and mustard, stir until combined. Add eggs, one at a time, beating continuously until incorporated, then transfer mixture to a piping bag with a 2cm plain nozzle.
02   Bring a large saucepan of salted water to the boil over high heat, pipe pastry into boiling water, cutting with a small sharp knife at 2cm intervals while piping to make gnocchi-shaped pieces. Cook in batches until gnocchi float to the top (1-2 minutes), remove with a slotted spoon. Drain well, place on a tray lined with baking paper, cool, cover with plastic wrap and refrigerate for 30 minutes. Divide gnocchi among eight buttered 125ml-capacity ovenproof gratin dishes and set aside.
03   Preheat oven to 160C. Meanwhile, heat olive oil in a large frying pan over high heat until hot, add mushrooms, stir frequently until starting to colour (2-3 minutes). Add butter and shallot, stir until softened (1-2 minutes), season to taste and divide among gratin dishes.
04   For white truffle mornay, bring milk to a simmer in a saucepan over medium heat. Combine butter and flour in a separate saucepan, stir continuously over medium heat until sandy coloured (2-3 minutes). Gradually add milk, stirring continuously until incorporated and mixture boils (3-4 minutes). Remove from heat, stir through egg yolk, half the Gruyère, truffle oil and nutmeg, season to taste. Spoon over gnocchi, scatter with remaining Gruyère, bake until golden (12-15 minutes). Serve immediately with green salad.
This recipe is from the August 2009 issue of Australian Gourmet Traveller.

Recipe:

TASTEVIN, SYDNEY

Photography:

CHRIS CHEN

Styling:

GERALDINE MUNOZ

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