Last year, someone dmed me sharing a story about this incredible dish they had in Paris the year before – it was seared gnocchi in a Parmigiano cream sauce with pancetta. Desperate to recreate the dish but not knowing where to start, the woman decided to send me a message with the translated menu description and a photo of the dish.
After a lovely exchange, I decided to take on the challenge. And then I forgot. So here I am, a year later, attempting to recreate. Breanna, this is for you.
❤️ Why You’ll Love Parisian Gnocchi with Parmigiano & Pancetta
A sophisticated dish that’s not fussy – this dish appears very elegant and elevated, but in reality, it’s rather simple to make.
Few ingredients – what I love about this dish is that you don’t need many ingredients to bring it together, and most are kitchen staples!!
The contrast of textures is perfect – You get pillowy, airy gnocchi with a crisp golden exterior, a silky Parmigiano cream sauce, and crunchy, salty pancetta. Every bite is soft, creamy, and crispy all at once.
🍲 Ingredients
Water – you’ll need some water to start your pâte à choux dough aka gnocchi dough
Milk – something you’ll also need for the pâte à choux dough
Butter – another key ingredient for the pâte à choux dough
Flour – you guessed it! For the pâte à choux as well
Eggs – room temperature
Nutmeg – adds a lovely cozy, nutty flavor
Parmigiano Reggiano – used in a few ways. In the gnocchi dough and also at the base of the sauce.
Heavy Cream – used for the sauce
Pancetta – you can also use bacon or if you can find it, guanciale
Chives – for garnish
👩🍳 How to Make Parisian Gnocchi with Parmigiano & Pancetta
1. Make the pâte à choux (gnocchi base)
- In a medium saucepan, bring water, milk, butter, and salt to a boil.
- Once the butter is melted, reduce heat to low and add flour all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a smooth ball (1–2 minutes).
- Transfer the dough to a mixing bowl or stand mixer with the paddle attachment. Let cool for 3–5 minutes so the eggs don’t scramble.
- Beat in eggs one at a time, mixing well after each. The dough should become glossy, smooth, and thick but pipeable. It should form a soft “V” when it falls from a spoon. Mix in nutmeg and Parmigiano.
2. Poach the gnocchi
- Bring a large pot of salted water to a gentle simmer (not a rolling boil).
- Transfer dough to a piping bag or zip-top bag. Pipe 1-inch pieces into the water, cutting with scissors or a knife.
- Poach until the gnocchi float and puff slightly (about 2–3 minutes).
- Remove with a slotted spoon and place on a tray to drain and cool. Pat gently with paper towel to remove moisture.
3. Crisp the pancetta
- In a large skillet, cook pancetta over medium heat until golden and crispy.
- Remove with a slotted spoon and drain on paper towels.
- Reserve about rendered fat for extra flavor when pan-frying the gnocchi.
4. Make the Parmigiano cream sauce
- In a small saucepan, bring cream to a gentle simmer over medium-low heat.
- Whisk in Parmigiano a little at a time until melted and smooth.
- Season with salt to taste. Keep warm over low heat and if it thickens too much, whisk in a splash of cream to loosen.
5. Pan-fry the gnocchi
- Heat the pancetta fat in a skillet over medium-high heat.
- Add gnocchi in a single layer, don’t overcrowd!
- Sear in batches until golden brown and crisp on both sides (about 2–3 minutes per side).
6. Plate and serve
- Spoon the Parmigiano cream sauce onto the base of each plate.
- Arrange the crispy gnocchi over top.
- Finish with crispy pancetta, chives, and Parmigiano.
🪄 Tips and Tricks
- Nail the pâte à choux texture – Your dough should be smooth, shiny, and just soft enough to pipe, NOT stiff like bread dough. The “V test” is key: lift your spoon and look for the dough to fall in a slow, silky “V.” If it’s too thick, add a little beaten egg; too loose.
- Poach gnocchi gently – Keep the water at a steady simmer, not a rolling boil. Harsh bubbles can make your gnocchi break or lose their shape.
- Pan-sear for that golden crust – After poaching, let them dry completely, then brown in a hot pan. Don’t move them too soon. let one side get crisp and caramelized before flipping. That contrast between the tender center and crispy outside is what makes them irresistible.
👝 How to Store Leftovers
Store leftovers in an airtight container in the fridge for 3-5 days. Store toppings separately.
🤔 Common Questions
Parisian gnocchi is made from pâte à choux (flour, butter, eggs, water) — no potatoes. It’s lighter, creamier inside, and crisps beautifully when pan-fried.
Yes! Poach them, then store covered in the fridge for up to 2 days. When ready to serve, just sear and plate — they actually get a little firmer and easier to brown.
Keep the heat low when melting the Parmigiano into the cream. If it gets too hot or boils, the cheese can separate. If that happens, whisk in a splash of warm cream to bring it back together.
Parisian Gnocchi with Parmigiano and Pancetta
Ingredients
Parisian Gnocchi
- 1/2 cup water
- ½ cup milk
- 4 tbsp unsalted butter
- 1 tsp kosher salt
- 1 cup all-purpose flour
- 3 large eggs, room temp
- Pinch of nutmeg
- ¼ cup finely grated Parmigiano
Parmigiano Cream Sauce
- 1 cup heavy cream
- ¾ cup finely grated Parmigiano Reggiano
- Salt & pepper, to taste
Toppings
- 4 oz pancetta, diced
- Chives, finely sliced
- Extra Parmigiano Reggiano, for serving
Instructions
Make the pâte à choux
- In a saucepan, bring water, milk, butter, and salt to a boil.
- Reduce heat to low, add flour all at once, and stir until the dough pulls from the sides and forms a smooth ball (1–2 min).
- Transfer to a bowl or stand mixer and cool 3–5 min.
- Beat in eggs one at a time until smooth, glossy, and pipeable. The dough should fall from the spoon in a slow “V.” Stir in nutmeg and Parmigiano.
Poach the gnocchi
- Bring a large pot of salted water to a gentle simmer.
- Transfer dough to a piping bag and pipe 1-inch pieces into the water, cutting with a knife or scissors.
- Poach until they float and puff slightly (about 2–3 min).
- Remove with a slotted spoon and place on parchment to dry. Pat lightly with a towel.
Cook the pancetta
- In a skillet, cook pancetta over medium heat until crispy.
- Remove with a slotted spoon. Reserve rendered fat.
Make the Parmigiano cream
- In a small saucepan, bring cream to a gentle simmer.
- Reduce heat to low and whisk in Parmigiano gradually until melted and smooth.
- Season with salt and white pepper. Keep warm on low.
Pan-fry the gnocchi
- Heat pancetta fat in a skillet over medium-high heat.
- Add gnocchi in a single layer and sear until golden on both sides, 2–3 minutes per side.
- Work in batches so they crisp evenly.
Plate & finish
- Spoon Parmigiano cream sauce onto each plate.
- Add seared gnocchi, sprinkle with crispy pancetta, and finish with chives and extra Parmigiano.
- Serve immediately while hot and crisp.x
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved this!