Parisian Gnocchi with Parmigiano and Pancetta
Serves 6
25 mins prep
30 mins cook
55 mins total
Airy pâte à choux-style gnocchi that are poached, pan-seared until golden, and served over a silky Parmigiano cream sauce. Finished with crispy pancetta and fresh chives, this dish is rich, elegant, and incredibly satisfying.
0 servings
Parisian Gnocchi
Parmigiano Cream Sauce
Toppings
Make the pâte à choux
In a saucepan, bring water, milk, butter, and salt to a boil.
Reduce heat to low, add flour all at once, and stir until the dough pulls from the sides and forms a smooth ball (1–2 min).
Transfer to a bowl or stand mixer and cool 3–5 min.
Beat in eggs one at a time until smooth, glossy, and pipeable. The dough should fall from the spoon in a slow “V.” Stir in nutmeg and Parmigiano.
Poach the gnocchi
Bring a large pot of salted water to a gentle simmer.
Transfer dough to a piping bag and pipe 1-inch pieces into the water, cutting with a knife or scissors.
Poach until they float and puff slightly (about 2–3 min).
Remove with a slotted spoon and place on parchment to dry. Pat lightly with a towel.
Cook the pancetta
In a skillet, cook pancetta over medium heat until crispy.
Remove with a slotted spoon. Reserve rendered fat.
Make the Parmigiano cream
In a small saucepan, bring cream to a gentle simmer.
Reduce heat to low and whisk in Parmigiano gradually until melted and smooth.
Season with salt and white pepper. Keep warm on low.
Pan-fry the gnocchi
Heat pancetta fat in a skillet over medium-high heat.
Add gnocchi in a single layer and sear until golden on both sides, 2–3 minutes per side.
Work in batches so they crisp evenly.
Plate & finish
Spoon Parmigiano cream sauce onto each plate.
Add seared gnocchi, sprinkle with crispy pancetta, and finish with chives and extra Parmigiano.
Serve immediately while hot and crisp.x
