Herb Gnocchi

Herbed Gnocchi made without potatoes

AuthorSara Bojarski Prep Time: 0:05:00
Cook Time: 0:15:00
Total Time: 0:20:00
Serving Size: Makes about 100 Gnocchi Ingredients
  • 3/4 Cup Water
  • 6 T Butter
  • 2 tsps Salt (divided)
  • 1 Cup sifted Flour
  • 1 Tablespoon Chives (minced)
  • 1 Tablespoon Parsley (minced)
  • 1 Tablespoon Dijon Mustard
  • 1/2 Cup grated Parmesan Cheese
  • 3 Eggs
Directions
  • Have all of your ingredients ready because this is a fast process. Fit a large stand mixer with the paddle fixture. In a medium sauce pan, combine your water, butter and 1/2 teaspoon of salt. Bring to a simmer, then dump in all your flour at once. Stirring constantly over a medium heat, cook for about 3-5 minutes (adjusting the temperature as you cook so as not to burn the dough).
  • Once the mixture has come together and you can start to smell the faint smell of cooked flour, dump the entire mixture into your stand mixer. Start the mixer on a low setting and add in your parsley, chives, salt and mustard. Mix for about 20 seconds to help release some of the heat from the dough. Add in your cheese and continue to mix.
  • Add in one egg at a time, mixing on a medium speed. Wait until each egg is incorporated in the dough before adding the next egg. Once all the eggs are mixed in turn off the mixer, and place your dough in a piping bag fitted with a 5/8" circular nozzle. Let the dough rest in the bag while your start on the next step.
  • Have two sheet trays ready - one lined with paper towels, the other lined with parchment paper. Bring a large pot of salted water to a boil. Start to pipe out small 1 inch long Gnocchi into the water (about 25 Gnocchi per batch). Once the Gnocchi rise to the surface of the water, let them cook another 30 seconds. Remove with a slotted spoon and place on the sheet tray lined with the paper towels. Repeat this process until all of your Gnocchi dough has been used up.
  • Transfer your Gnocchi to the sheet tray lined with parchment paper and cover with plastic wrap. Refrigerate at least 30 minutes before using in a sauce.