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

Lobster and mussels

Lobster medallions (médallions de homard à la Parisienne)

 

Moules marinière: mussles in a white wine, shallots, parsley and butter sauce

November 9th, 2016