I found a recipe for Gnocchi Parisienne on Delicieux this summer and the photos were gorgeous. I had never heard of French-style gnocchi and was definitely intrigued. Now, I am not sure which I like better, Italian or French. Both require a few steps. The French-style is a bit more fool-proof, no risk of dense gnocchi, but you will get quite the workout if you don’t have a stand mixer. Even with my hand mixer (which the dough eventually became too thick for), my arms were incredibly sore the next day.
Once the gnocchi dough comes together, they are piped into boiling water, then dried, and finally fried. In this recipe, the gnocchi are topped with sauteed mushrooms and a Mornay sauce (Bechamel sauce with grated cheese). There are a few components to creating this dish, but the initial step of boiling the gnocchi and the Mornay sauce can be prepared about a day in advance.
To fry the gnocchi, make sure the pan is thoroughly heated. If it is not hot enough, the gnocchi will stick and become a crumbly mess. My first few gnocchi stuck together, though they still tasted delicious. They are light, airy, and melt away with every bite.