Gnocchi, three ways

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

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.

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.

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.

Polenta gnocchi

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

Fried polenta gnocchi, with a smoked cayenne aioli
Pan-fried polenta gnocchi with a parmesan tuille and twig of roasted thyme
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


Parisian scallops and green pea soup

These dishes are from the Île de France.

Potage Saint Germain

This is a green pea soup with a really chunky garnish, because that’s how I like my soups, but I know it could be – and should be – much more elegant in plating. Oh well.

St Jacques à la Parisienne

I had so much fun plating this dish though. This first example of plating is classic and simple, but I also prepared a scallop in its shell with a parmesan tuille shell lid.


The first way shows off the jewel though.


March 5th, 2017