For dinner on a random Tuesday I made Herb Gnocchi with Summer Vegetables from Thomas Keller’s Bouchon.  Initially I was excited, however it is not the best Gnocchi I have had at home.

There are many different types of Gnocchi, the ones that I was familiar with up to this point were potato or cheese Gnocchi.  This particular recipe made Parisienne Gnocchi, otherwise known as pate a choux.  I have to admit I am not a huge fan of pate a choux, and this was the first recipe I have ever seen that uses it for something savory and not something sweet, like Eclairs.

Herb Gnocchi with Summer Vegetables is a culmination of two different Thomas Keller recipes.  While the process seems like it won’t take long, there is an hour of time that is reserved for letting the Gnocchi rest.  This turned an hour dish into a two-hour dish.  While it did take a big chunk of time to prepare, it was fairly simple.

Gnocchi Ingredients

Water, unsalted butter, kosher salt, all-purpose flour, Dijon mustard, Emmental Cheese, eggs, chervil, chives, parsley, tarragon

 

The recipe called for preparing a mis en place of all the ingredients prior to making the dish.  The Gnocchi can easily get messed-up if you have to stop from preparing it to chop something.

Step 1: Melt butter with water and salt in a saucepan.  When melted add the flour and stir rapidly until your arm hurts and you can barely move the dough.  Ouch!

 

 

Step 2: Transfer dough to a stand mixer and add mustard, herbs, and salt until combined.

Add the shredded cheese…THE BEST PART!

Next, one at a time, add the eggs until fully incorporated.

Step 3: Spoon the dough into a large plastic bag and wait impatiently for 30 minutes while it sits at room temperature.

 

 

 

Step 4: In one inch portions pipe the Gnocchi onto a cookie sheet lined with parchment paper.

 

 

 

Step 5: In batches drop the Gnocchi into a pot of simmering, not boiling, water.  After the Gnocchi have ‘floated’ for two minutes, remove them from the water and place on paper towels.  P.S. Do NOT salt the water! The Gnocchi has quite a large amount of salt in it and they are very absorbent of the salt in the water.  (They will still be gummy).

Step 6: Place cooked Gnocchi back on parchment paper.  Wait another obnoxious 30 minutes while the Gnocchi chills in the refrigerator.  (The Gnocchi can be made in advance and frozen).

Herb Vegetable Ingredients

Zucchini, Squash, Heirloom Tomatoes, unsalted butter, sage, Nicoise Olives, chives, parsley, lemon, salt and pepper

Step 1: Halve the zucchini and squash.  Using a spoon remove the seeds.

 

 

 

Step 2: Slice the squash and zucchini into 1/4″ pieces.  Cut the tomatoes into small chunks.  Chop all of the herbs.

 

 

 

Step 3: In a hot pan, saute the zucchini and squash with a little butter, olive oil, salt and pepper.  When tender remove from heat and spread on paper towels.

 

 

Step 4: Saute the Gnocchi in a hot pan with browned butter.

 

 

 

Step 5: Flip the Gnocchi and cook on the other side until lightly browned.

 

 

 

Step 6: Add the zucchini, tomatoes, olives and chives to the Gnocchi.  Slightly heat the vegetables.

 

 

 

Step 7: Brown butter in pan with lemon juice and parsley.

 

 

 

Step 8: Plate the Gnocchi with Summer Vegetables and drizzle the brown butter around the plate.

DONE!

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Tasting Notes:

• The combination of the melted tomatoes with the pate a choux style Gnocchi, gave me a flavor reminiscent of Tomato Gravy and biscuits from my childhood.
• If you are looking for traditional light Gnocchi, this is NOT the recipe for you.  I would recommend a potato Gnocchi.
• I could have done without the squash and zucchini and just enjoyed the Heirloom Tomatoes.
• I would not recommend using yellow or orange tomatoes in this recipe, as cooking them takes away their distinct light flavor.
• While I love brown butter, you don’t need the brown butter drizzle at the end, it is unnecessary added fat.