Gnocchi Parisienne

By LisaMK

From Food & Wine, Riad Nasr and Lee Hanson,

Ingredients

• 2 1/4 c water, divided
• 1 1/4 c unsalted butter (10 oz) divided
• 3 1/4 tsp coarse salt
• 2 1/4 c flour (about 9 5/8 oz)
• 6 oz Comte cheese, grated (about 1 1/2 c), divided
• 7 large eggs
• 1/2 c chopped fresh chives, plus garnish
• 2 tbs chopped fresh sage, divided
• 1/4 c thinly sliced jambon de paris

Details

Servings 4
Preparation time 70mins
Cooking time 130mins

Preparation

Step 1

1. Bring 2 c water, 3/4c butter and salt to boil in a large, heavy-bottomed saucepan over medium-high. Remove from heat and add flour all at once. Using a wooden spoon, stir vigorously until a ball of dough forms. Cook over medium, stirring constantly, until dough begins to leave a film on bottom and sides of pan, about 4 mins. Remove from heat, and stir in 3/4 c cheese until blended.
2. Transfer dough to bowl of a mixer. Beat on low speed until no longer steaming, about 2 mins. Add eggs, 1 at a time, beating until incorporated after each addition. Add chives; beat until combined. Refrigerate dough until chilled, about 1 hour.
3. Bring a large pot of water to a simmer over medium-high heat. Scrape chilled dough into a piping bag fitted with a 3/4 inch round tip. Carefully pipe dough into simmering water, cutting at 1 inch lengths with a paring knife or scissors.
Once gnocchi rise to surface, cook until slightly firm, about 1 min and 30 secs. Using a spider, transfer gnocchi to a baking sheet lined with plastic wrap.
4. Heat 1/4 c butter in a large skillet over high; cook until foam subsides and butter begins to brown, about 2 mins, occasionally scraping bottom of skillet with a wooden spoon. Add half of gnocchi and 1 tbs sage; cook, tossing occasionally, until gnocchi are slightly browned and heated through, about 3 mins. Transfer gnocchi mixture to medium bowl; set aside.
5. Wipe skillet clean, and repeat procedure with remaining 1/4 c butter, remaining gnocchi and remaining 1 tbs sage. Return all gnocchi mixture to skillet. Reduce heat to medium and add up to a 1/4 cup remaining water, 1 tbs at a time, stirring constantly, until gnocchi are glazed, 20 to 30 secs. Spoon gnocchi into large gratin dish, sprinkle with remaining 3/4 cup cheese and additional chives. Top with ham.