Shallot And Chive Parisienne Gnocchi Recipes

GNOCCHI WITH LEMON & CHIVE PESTO

Steps:

• Place the garlic, herbs, pine nuts, cheese and lemon zest in a small bowl, season well, then stir in the olive oil and lemon juice. Set aside.
• Cook the gnocchi in a pan of salted boiling water following pack instructions, then drain well. Tip into a serving bowl and toss through the pesto. Serve with extra grated Parmesan, if you like.

SHALLOT AND CHIVE PARISIENNE GNOCCHI

Steps:

• Pate a choux method: melt butter in water with salt over med heat in a heavy bottomed saucepan.
• When butter is melted, remove from heat. Add flour and stir to combine.
• When mixed, return to heat and cook 5 minutes, stirring constantly until batter gathers in a ball in the center of the pan.
• Remove from heat, let cool 5 minutes.
• In a mixer, combine cooled mixture with shallots and chives. mix. with mixer running, add eggs one at a time, allowing them to be fully incorporated before adding the next one. Mix mozzarella cheese into batter.
• Fill a pastry bag fitted with 5/8in. tip with batter.
• Pipe into simmering water, cutting each gnocchi at the pastry tip when they are approximately 1 inch long. Allow to cook through.
• Drain on paper towels.
• When all gnocchi have been cooked, heat a pan with oil. Sauté gnocchi until browned.
• Serve with parmesan cheese.