# Gnocchi Parisienne

A simple, light, and delicious gnocchi dish served with brown butter sage sauce and parmesan cheese.

- Cuisine: Italian
- Category: Side
- Language: en

## Ingredients

- 250 grams milk
- 200 grams diced unsalted butter
- 250 grams water
- 0.25 quarter nutmeg
- 1 pinch salt
- 300 grams all-purpose flour
- 1 egg
- Parmesan cheese
- Dijon mustard
- butter
- shallot
- garlic
- sage
- 1 lemon
- black pepper

## Instructions

1. Combine 250 grams of milk, 200 grams of diced unsalted butter, 250 grams of water, and a quarter of a nutmeg in a pot.
2. Bring the mixture to a simmer until the butter is completely melted.
3. Add a pinch of salt to the mixture.
4. Bring the milk, water, butter, and nutmeg to a boil, then turn it down to a simmer.
5. Add 300 grams of all-purpose flour and stir it vigorously to cook out the starch, ensuring it's fully cooked and forms a smooth ball.
6. Transfer the dough to a Kitchen Aid mixer with a paddle attachment.
7. Add eggs one at a time, ensuring each is fully incorporated.
8. Mix in Parmesan cheese and Dijon mustard until fully incorporated.
9. Transfer the gnocchi dough to a piping bag.
10. Prepare a pot of boiling water and tie a piece of butcher's twine tightly across both sides of the pot.
11. Start building the sauce by melting butter and adding shallot, garlic, and sage.
12. If the sauce ingredients are coloring too quickly, turn down the heat.
13. Add sage and lemon to the sauce when it reaches the desired consistency.
14. Once the water is boiling, use the string at the top of the pot to cut gnocchi from the piping bag directly into the water.
15. Boil the gnocchi for approximately two to three minutes.
16. Transfer the boiled gnocchi to a pan with the sauce and caramelize them for color and flavor.
17. Season with a pinch more salt and black pepper.

## Equipment

- pot
- Kitchen Aid
- paddle attachment
- piping bag
- butcher's twine
- pan

## Tips

- Cook out the starch from the flour mixture until it forms a nice smooth ball.
- Add eggs one at a time to the gnocchi dough.
- Use butcher's twine tied tightly across the pot to cut gnocchi from the piping bag directly into boiling water.
- Boil gnocchi for 2-3 minutes.
- Caramelize gnocchi in a pan after boiling for color and flavor.

## Source

- Original video: https://www.tiktok.com/t/ZP8skFJBW/
- Recipe page: https://www.cliprecipe.com/recipe/caee1527-33e3-4062-b188-65751b413460
- Extracted: 2026-06-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt