Reader, it’s no secret that I love French Fridays. Bistro night is a tradition at 1840 Farm that makes my whole family smile. We try to have at least one night a week that would make Julia Child, Jacques Pepin, and Dorie Greenspan proud.
This last week has been a banner one. We’ve had Paris Mushroom Soup followed by our own concoction of pan roasted garlic-rosemary potatoes with Gruyère omelets. Then we ended the seven-day span with Gnocchi a la Parisienne. Talk about saving the best for last.
I find myself at a loss for words when trying to describe these gnocchi to you. The best I can do is to say that they are light, airy, delicious bits of gnocchi heaven. I admit that I was skeptical about boiling pate a choux dough. I couldn’t fathom what their texture would be like. I was worried that they would be water-logged and soggy blobs of dough. I was concerned that I might question my judgment for turning beautiful homemade pate a choux into the soggy blobs instead of making eclairs or gougeres.
There was no need for me to worry. I will admit that I tasted a gnocchi as it exited the boiling pot to make sure that my family wouldn’t be sorry that I wasn’t making our standby sweet potato gnocchi for Bistro Night. As soon as the gnocchi hit my tongue I knew that we would soon be considering this new gnocchi variety our standby.
This gnocchi was everything that I would believe that a gnocchi dreams to be. It was light and fluffy with a lustrous texture and the rich flavor that a pate a choux dough imparts on its recipes. Suddenly I was salivating at the thought of these gnocchi baked in the oven under a lovely blanket of fresh Bechamel and Gruyère cheese.
We served our gnocchi with fresh baby peas dressed with sea salt and a lovely bottle of Poggio Amorelli Gode II Rosso di Toscana 2007. They were sublime. The brightness of the peas was a perfect accompaniment to the rich gnocchi. We agreed as a family that the baby peas would always find their way onto our dinner plates when we were lucky enough to find Gnocchi a la Parisienne on them.
Before the last bite had been taken, we were making plans to make this dish again. It was sublime. It was delicious. It was one of my top five meals of all time. No joke. If I had ever been lucky enough to eat this dish at a restaurant, I might have refused to leave. Ever.
Thank you Dorie for another fantastic recipe. For those of you that don’t already have Dorie’s latest book, Around My French Table, I’m sorry that I am not allowed to share the recipe with you. I do, however have one sage piece of Bistro Night advice for you. Get thyself to a local library or book store. Immediately if not sooner.Pin It