Gnocchi, three ways

The first type of gnocchi is how gnocchi is enjoyed in Paris.

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Gnocchi à la Parisienne

Yep, it’s pretty obvious that this one collapsed in the centre once the steam escaped before I took the photo.

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Gnocchis made with choux paste

I was actually supposed to fill the bottom of the ramekin with bechamel sauce so that it wouldn’t be, you know, hollow on the inside. My bad.

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Gnocchi à la Romaine

My classmate who lived in Rome and attained a master’s degree in Italian cuisine claimed that this is not actually what gnocchi is like in Rome.

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Polenta gnocchi

Needless to say, there was some argument as to whether or not this is gnocchi or just oven-baked polenta.

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Fried polenta gnocchi, with a smoked cayenne aioli
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Pan-fried polenta gnocchi with a parmesan tuille and twig of roasted thyme
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Gnocchi à la Piémontaise ou à l’Alsacienne

This last one is the gnocchi I am familiar with. Potato gnocchi with fresh sage, capers, parmesan and butter is hands-down undeniably delicious in my humble opinion.

March 5th, 2017

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