Gnocchi are small dumplings served as entrée at lunch or as an accompaniment to meat dishes. The three types commonly made are:

            Gnocchi Parisienne – made from basic choux pastry

            Gnocchi Romaine – made from semolina

            Gnocchi Piedmontese – made from potatoes.

They are all finished with butter and cheese but can also be bound in a sauce and garnished.


Ingredients:            4 portions       10 portions

Choux pastry

Water                            200ml              450ml

Butter                           70g                    125g

Salt                                trace                  1g

Flour                             130g                   300g

Eggs                               3                        7-8

Parmesan or other

Hard cheese, grated  50g                   150g

cream sauce                 300ml              700ml       (1L béchamel + 100g cream +  50g butter)



1/. Make the choux pastry (see CHOUX PASTRY Recipes)

2/. Add half the cheese and fill the mixture into a savory bag fitted with an 8-10mm plain tube.

3/. Prepare a pan of salted water for poaching. Bring to simmer.

4/. Hold the savory bag over the water. Pipe out mixture in 2cm lengths, cutting it off with a vegetable knife and allowing it to fall gently into the water.

5/. Poach for 8 – 10 minutes and drain in a colander.

6/. Heat the cream sauce and correct the seasoning and consistency (thin pouring standard).

7/. Carefully combine the gnocchi with the sauce and dress into ovenproof serving dishes.

8/. Sprinkle the remaining cheese on top; brown lightly under a salamander.



This preparation has uses for both sweet and savory dishes. It is recommended that it be made without sugar so that the same preparation can be used by any section of the kitchen.

Recipes requiring choux pastry include dauphine potatoes, gnocchi parisienne, Saint Honore and Croque-en-bouche.


Water            120ml             300ml

Butter            40gr                100gr

Salt                 trace               2g

Flour              80gr              200gr

Eggs               2                     5 nos


1/. Sift the flour.

2/. Bring the water, butter and salt to boiling point in a saucepan.

3/. Add the flour and mix together with a wooden spatula.

4/. Continue to cook this panada until the mixture leaves the sides of the pan.

5/. Remove from the range, and work in the eggs one at a time to achieve a smooth, semi-liquid paste.

6/. Fill the mixture into a savoy bag and pipe out as required.



            a/. the panada is capable of absorbing more eggs when it is hot than when it is cool.

b/. if the mixture is required for dauphine potatoes, it is satisfactory to allow the panada to cool a little and use fewer eggs.

c/. for pastry work, the maximum number of eggs should be incorporated so that the items produced have good volume and lightness.

d/. the consistency of the mixture is important. If it is too slack, it will be difficult to handle in the piping bag. If it is too tight, it will bake badly with poor results.



Ingredients:                           4 portions       10 portions

Potatoes                                 300g                750g

Flour (preferably strong)    100g                250g

Egg yolks                                2                      3

Butter                                    30g                  75g

Nutmeg                                  trace               2g

Tomato sauce                        250g                600g

Parmesan or other

Hard cheese, grated         20g                  50g.



1/. Boil or steam the potatoes and dry them on the side of the range.

2/. Pass them through a potato ricer or mash them to a smooth dry pureùe.

3/. Add the flour, egg, butter, nutmeg and seasoning mix well.

4/. Mould the mixture into even-sized pieces the size of a walnut; flatten slightly.

5/. Poach in salted water for 5 minutes.

6/. Drain well and dress into heatproof serving dishes.

7/. Nap with hot tomato sauce and sprinkle with cheese.

8/. Brown lightly under the salamander and serve at once.



Ingredients:               4 portions       10 portions

Milk                            400ml              1L

Salt, pepper               to taste

Nutmeg                      pinch               pinch

Semolina                    80g                  200g

Egg yolks                    1                      3

Parmesan, grated     25g                  60g

Buter                          25g                  60g

Butter for greasing oven tray (5g – 10g).



1/. Bring the milk, salt pepper and nutmeg to the boil. Rain in the semolina, stirring continuously to avoid lumps. Cook for 8-10minutes.

2/. Remove from the stove and mix in the egg yolk and butter. Pour the mixture into a buttered tray and spread to a thickness of 1.5cm. cover and allow to cool. When cold cut out with a 5cm round cutter.

3/. Arrange the round, slightly overlapping, on an ovenproof serving dish and sprinkle with the remaining butter and grated parmesan. Place in a hot oven for a few minutes to heat through. Serve with tomato sauce.



            Proceed as for GNOCCHI ROMAINE using polenta or corn meal instead of semolina and half milk, half water. Cook the mixture for 20-25 minutes. When cold cut into triangles or squares and fry in clarified butter. These may be served as an accompaniment to meat dishes.

Alternatively corn gnocchi can be grilled or finished as in GNOCCHI ROMAINE Recipe.


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