If you’ve ever been to Paris or anywhere in France, when you order Gnocchi, you do not get the gnocchi that you’re used to getting in Italy. There is quite a difference. Parisian gnocchi is light, fluffy, and more flavorful. If you’re afraid to make homemade gluten free pasta, this is a wonderful alternative. They are pillowy clouds that you can fry to add even more flavor and a slightly crisp texture. Add in herbs, spices, and even cheese, if you like. Serve for breakfast, lunch, or dinner as a side dish or main dish.
Raised Italian, Sicilian to be exact, I’ve always pronounced this pasta (nyo-kee). When I looked it up, I was surprised to find the actual pronunciation is (nyawk-Gluten Free Parisian Gnocchikee). You’ll find most Americans pronounce this (noh-kee).
Gluten Free Parisian Gnocchi
- 1 recipe Gluten Free Cream Puffs (see above link)
- 1 recipe Gluten Free Dairy Free Cream Puffs (see above link)
- 1/8 teaspoon ground nutmeg or up to 1/2 teaspoon ground cardamom
- 1/8 teaspoon salt
Begin bringing a large pot with about 3 inches of water to a boil and lower the heat until the cream puff dough is ready (see below). Line one baking sheet with a double layer of paper towels and coat another one with oil; set aside. Keep additional paper towels nearby as you will need another double coat of paper towels for the second batch.
Make the cream puff dough of choice adding either cardamom or nutmeg and salt to the flour blend, and only use 1/2 teaspoon of sugar. If making the dairy version, cook the flour-water-butter mixture on low heat for 2 minutes before adding to a bowl to cool. You want the dough to be stiff as in the photo to your right.
Transfer to a piping bag fitted with a plain tip with 1/4 to 1/3-inch opening. (I really recommend using a tip. You can use a clear plastic ziplock bag or plastic disposable piping bag, but it is too easy to cut the plastic bag.)
Once the eggs are added to the cream puff dough, bring your pot of water back to a boil if you've lowered the heat. Lower the heat to medium or a slow boil.
Pipe the dough out and cut every 1-inch strip and allow to fall into the hot water. The dough will rise to the top. Fill the surface with more dough, about half of the dough. Be sure all pieces of dough have been immersed in the water. (Just use the back of a slotted spoon to dunk them under the water.) Using the slotted spoon, transfer the noodles to the paper-towel-lined baking sheet. Allow to rest for 1 minute and immediately shake them off onto the oiled baking sheet.
Repeat the above step for the remaining dough.
Preheat a large skillet with oil over medium-high heat. Fry each batch separately until golden brown. Serve immediately with your favorite sauce or just oil or butter topped with Parmigiano-Reggiano and parsley or basil.