Parisian Gnocchi with Parmigiano and Pancetta
Airy pâte à choux-style gnocchi that are poached, pan-seared until golden, and served over a silky Parmigiano cream sauce. Finished with crispy pancetta and fresh chives, this dish is rich, elegant, and incredibly satisfying.
Servings: 6
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
Calories: 2793kcal | Carbohydrates: 114g | Protein: 91g | Fat: 220g | Saturated Fat: 122g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 67g | Trans Fat: 2g | Cholesterol: 1038mg | Sodium: 4991mg | Potassium: 1055mg | Fiber: 3g | Sugar: 14g | Vitamin A: 6631IU | Vitamin C: 1mg | Calcium: 1608mg | Iron: 10mg
