Parisian Gnocchi with Bacon, Onions, and Roasted Tomatoes

Last post I shared potato bread. This post makes you think potatoes (gnocchi), but really it is something else! I once had someone tell me there is only one right way to make gnocchi. Ugh. So not true. There are many ways, and you can pick your favorite. Until I master potato gnocchi, this will be my go-to gnocchi recipe.

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I have made potato gnocchi before and it is hard to make the gnocchi fluffy. I read that it is almost impossible to make Parisian Gnocchi not fluffy, so I had to try it. You are basically making a Pate a Choux, like you would use for eclairs, cream puffs, or Gougeres. It sounds fancier than it is, even with the pasty bag. You could use a ziploc bag if you prefer. I thought it was fun boiling the gnocchi. After you boil them, you can freeze or refrigerate them until you want to do something with them. This can include having them in spaghetti sauce, frying them in a pan, or broiling. We broiled half of them (as you will see below) and plan on using the other half in a simple tomato sauce. Mmm. They are definitely light and fluffy. Just what you want from little dumplings!

Look at that yummy-ness!

Look at that yummy-ness!

Directions for Parisian Gnocchi

Adapted from Serious Eats

Parisian Gnocchi

  • 1 cup water
  • 8 Tablespoons butter
  • 1/2 teaspoon kosher salt
  • 1.25 cups (6.25 ounces) flour
  • 1 Tablespoon Dijon mustard
  • 1/2 cup grated Parmesan cheese
  • 3 eggs, room temperature
  • 1 Tablespoon fresh herbs (rosemary, thyme, chives, or other favorites), chopped
  • 1/2 teaspoon dried parsley
  • Olive oil

Bring the water, butter, and salt to a boil in a medium (nonstick if you have it) saucepan.

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Dump in the flour and stir with a wooden spoon until a smooth dough forms. The dough should stick to itself and not the pot. It will also be a bit steamy.

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Place the dough in a mixer bowl

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and immediately beat in the cheese and mustard with the paddle attachment on medium speed. Then, beat in the eggs one at a time, allowing each to incorporate.

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Finally add the herbs (including the parsley).

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Place the mixture in a pastry bag with a hole or a pastry tip for 1/2 an inch. Allow it to rest for 25 minutes.

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Meanwhile, boil a large pot of water with 1/2 a teaspoon of salt. Squirt out the dough into the boiling water, using a paring knife to cut the dough into 1-inch chunks.

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Cut as many as you can in a minute. Then, wait for the gnocchi to rise to the top.

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After 3-4 minutes they should be cooked through (test one to see). Remove them with a skimmer and place on a baking pan. Brush them with a bit of olive oil, then continue with the rest of the dough until it is all gone.

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At this point, you can use them with spaghetti sauce, or any other way you would have regular gnocchi. You can also continue with the next recipe.

Broiled Gnocchi

  • 1/2 of the gnocchi from above
  • About 2 cups tomatoes (cherry if you have them), cut into small pieces
  • 2 Tablespoons roasted garlic cloves, chopped
  • Olive oil
  • Salt
  • 2-3 strips bacon
  • 1/2 cup chopped onion
  • 1/4 cup grated Parmesan cheese

Preheat the oven to 400 degrees.

So many fun colors!

So many fun colors!

Toss together the tomatoes, most of the garlic cloves (leave a few), some olive oil, and a bit of salt. Spread the tomatoes out on a foil-lined baking sheet.

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Bake the tomatoes until they shrivel a bit. This will take about 30 minutes. Set aside, then preheat the broiler.

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While the tomatoes cook, cook the strips of bacon in a cast-iron skillet until almost fully-cooked and crispy.

See how the bacon is still a bit light, not fully crunchy looking? It will crisp with the broiler.

See how the bacon is still a bit light, not fully crunchy looking? It will crisp with the broiler.

Remove from the pan and cut into small pieces. Cook the chopped onion in the bacon fat.

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Once the onion begins to brown, add the remaining roasted garlic cloves. If you need more fat in the pan for the next part, feel free to melt a bit of butter in the pan first.

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Otherwise, add the gnocchi, stirring to combine. Then stir in the bacon pieces.

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Sprinkle the Parmesan cheese on top.

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Broil for about 5-10 minutes until browned on top. Serve with the roasted tomatoes.

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Directions for Parisian Gnocchi (without pictures)

Adapted from Serious Eats

Parisian Gnocchi

  • 1 cup water
  • 8 Tablespoons butter
  • 1/2 teaspoon kosher salt
  • 1.25 cups (6.25 ounces) flour
  • 1 Tablespoon Dijon mustard
  • 1/2 cup grated Parmesan cheese
  • 3 eggs, room temperature
  • 1 Tablespoon fresh herbs (rosemary, thyme, chives, or other favorites), chopped
  • 1/2 teaspoon dried parsley
  • Olive oil

Bring the water, butter, and salt to a boil in a medium (nonstick if you have it) saucepan. Dump in the flour and stir with a wooden spoon until a smooth dough forms. The dough should stick to itself and not the pot. It will also be a bit steamy.

Place the dough in a mixer bowl and immediately beat in the cheese and mustard with the paddle attachment on medium speed. Then, beat in the eggs one at a time, allowing each to incorporate. Finally add the herbs (including the parsley). Place the mixture in a pastry bag with a hole or a pastry tip for 1/2 an inch. Allow it to rest for 25 minutes.

Meanwhile, boil a large pot of water with 1/2 a teaspoon of salt. Squirt out the dough into the boiling water, using a paring knife to cut the dough into 1-inch chunks. Cut as many as you can in a minute. Then, wait for the gnocchi to rise to the top. After 3-4 minutes they should be cooked through (test one to see). Remove them with a skimmer and place on a baking pan. Brush them with a bit of olive oil, then continue with the rest of the dough until it is all gone.

At this point, you can use them with spaghetti sauce, or any other way you would have regular gnocchi. You can also continue with the next recipe.

Broiled Gnocchi

  • 1/2 of the gnocchi from above
  • About 2 cups tomatoes (cherry if you have them), cut into small pieces
  • 2 Tablespoons roasted garlic cloves, chopped
  • Olive oil
  • Salt
  • 2-3 strips bacon
  • 1/2 cup chopped onion
  • 1/4 cup grated Parmesan cheese

Preheat the oven to 400 degrees. Toss together the tomatoes, most of the garlic cloves (leave a few), some olive oil, and a bit of salt. Spread the tomatoes out on a foil-lined baking sheet. Bake the tomatoes until they shrivel a bit. This will take about 30 minutes. Set aside, then preheat the broiler.

While the tomatoes cook, cook the strips of bacon in a cast-iron skillet until almost fully-cooked and crispy. Remove from the pan and cut into small pieces. Cook the chopped onion in the bacon fat. Once the onion begins to brown, add the remaining roasted garlic cloves. If you need more fat in the pan for the next part, feel free to melt a bit of butter in the pan first. Otherwise, add the gnocchi, stirring to combine. Then stir in the bacon pieces. Sprinkle the Parmesan cheese on top. Broil for about 5-10 minutes until browned on top. Serve with the roasted tomatoes.

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4 thoughts on “Parisian Gnocchi with Bacon, Onions, and Roasted Tomatoes

    • Thanks! Making the dough wasn’t hard, although the cooking class I took for eclairs made it seem hard. Now I know better! I think it is a bit more involved than some other recipes, but it was fun. 😀

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