Parisian Gnocchi

Need

• The Choux Gnocchi

• 120 Grams parmesan cheese cubed
• 120 Grams whole milk BUY
• 120 Grams water
• 120 Grams butter BUY
• 1 Teaspoon Dijon mustard
• pink salt flakes and pepper to taste BUY
• 1 Teaspoon Herbes de Provence
• 140 Grams plain flour BUY
• 180 Grams eggs (3 or 4)

• The Rest

• 200 Grams butter (you may not use all of this, but trust me, you will use it in other ways!) BUY
• large Pinches pink salt flakes BUY
• 400 Grams sliced mushrooms (we used fresh shitake mushrooms)

Do

1  

To make the gnocchi, place parmesan into the Thermomix bowl. Grate 8 sec/speed 10 Set aside.

2  

Add milk, water, butter, mustard, salt, pepper and herbes de provence into the Thermomix bowl and cook 10 min/100°C/speed 2.

3  

Add the flour and mix 30 sec/speed 4. Allow to cool for around 20-30 minutes with the lid off the Thermomix bowl.

4  

Once cooled, add eggs to the mix by dropping one egg at a time and mix 30-40 sec/speed 4.

5  

Add reserved parmesan and combine 10 sec/speed 4.

6  

Bring a large pot of salted water to the boil. Tie a length of dental floss/string to the pot handles as per video. This will cut the dough as you pipe it into the water. Turn water down to a slow boil.

7  

Place dough into a piping bag with a 2cm round nozzle. Squeeze out a little (roughly 2-3cm) and "cut" it off with the string and let it drop into the water. Pipe out around 20 gnocchis, then let boil slowly for 3 minutes. Scoop out onto a paper towel lined tray. Continue until all the dough is used.

8  

Brown the butter;

9  

Cube the butter and place into a light coloured frying pan over a medium high heat. Watch as it melts and then foams. Stir a few times until you can see the milk solids caramelising. There is a fine point here where you want to brown the butter sufficiently to have the flavour without any burnt bits. It is a fine line. This is the reason you should use a light coloured pan as it enables you to see the browning of the butter more easily.

10  

When it has reached nut brown colour, remove from the heat and scrape all of the butter and the caramelised solids into a container. Leaving some in the pan to fry the mushrooms.

11  

Add the mushrooms to the pan to cook. Adding more brown butter as needed. Set aside.

12  

To pan fry the gnocchi, place a tablespoon of the brown butter into a pan over medium-high heat. Cook gnocchi in batches, adding more brown butter as needed.

13  

Serve gnocchi and mushrooms with freshly shaved parmesan and a drizzle of the delicious brown butter.

14  

We accompanied the gnocchi with pan roasted vegetables; pumpkin, brussel sprouts and carrots with lemon slices and a little Herbes De Provence. Tossing through some peas right at the end.

15  

It'll gnocchi your socks off!