Gnocchi a la Parisienne with Arugula, Tomatoes, & Olives
Contributor:
Jenny Pauls
Catetories:
Other Main Dishes, Vegetarian (or easy fix)
Recipe:
From Cook's Illustrated Sept/Oct 2021
Full disclosure, my decision to make this was based 80% on the picture of a single gnocchi sauteed in butter until deeply browned and crispy looking. I had to turn my burner up higher and saute longer than called for in the recipe to get them there... but they did NOT disappoint :-).
3 large eggs
1 stick butter, divided
1 t salt, divided
3/4 c water
3/4 c (3.75 oz) flour
2 oz Gruyere cheese, shredded (1/2 c)... I used closer to 3 oz (recipe gives permission to substitute Emmentaler)
1/8 t pepper
1 T olive oil
20 cherry tomatoes, quartered
20 pitted kalamata olives, quartered
2 t minced fresh thyme
[I added 8 oz shrimp... which were delightful... should be completely shelled/deveined]
2 t lemon juice
1.5 oz (1.5 cups) baby arugula (I used more - because I had a big bag)
1 t minced chives
PASTRY BAG (with 1/2" tip) OR 1 QUART ZIPLOCK (cut 1/2" off corner when time to cook gnocchi)
Beat eggs in measuring cup (or other container with pouring spout).
Bring 4 T (1/2 stick) butter, 3/4 c water, and 3/4 t salt to boil in a small saucepan over medium heat. As soon as mixture boils, remove from heat, dump in flour and stir to incorporate. Return to low heat (or just the turned-off-but-still-hot burner if you have an electric stove) and stir constantly for 2 minutes, using smearing motion. Immediately transfer dough to food processor. Add Gruyere and pepper and process for 10 seconds with feed tube open. With processor running, gradually add eggs in a steady stream. When all eggs are in, scrape down sides. Continue to process until smooth, thick, sticky paste forms, about 30 seconds longer.
Fill pastry bag or ziplock with warm dough. Close bag and let rest at room temperature for 30-60 minutes.
Lightly grease rimmed baking sheet. Bring 4 quarts of water to boil in large Dutch oven (I used 2 qt saucepan about half full of water and it was fine). Reduce heat to maintain gentle simmer. Using one hand, hold pastry bag at 45° angle with tip about 3" from water. Squeeze bag to force 3/4" of dough out and cut off with paring knife. Continue to pipe dough until you have 20-30 gnocchi in the water. Simmer until they float and are slightly firm, about 2 minutes. Using spider skimmer or slotted spoon, transfer gnocchi to baking sheet. Repeat until all dough is cooked, 4-6 batches**.
Melt 2 T butter and 1 T olive oil in a 12 inch nonstick skillet over medium heat. (My favorite 12" skillet is quite deep and my biggest burner is wimpy... I had to put it on 8.5/10 to get the job done.). Add all gnocchi and shake gently until they are covered in butter and sitting in a single layer. Cook, tossing every 2 minutes, until gnocchi are golden brown and slightly puffed, about 6 minutes (took me considerably longer) and return them to the baking sheet.
Melt last 2 T butter in now-empty skillet over medium heat. Add tomatoes, olives, thyme, and remaining 1/4 t salt (and raw shrimp, if using). Cook, tossing occasionally, until tomatoes start to soften, about 2 minutes. Add lemon juice & gnocchi (and cooked shrimp, if using) and gently heat/stir until gnocchi are evenly glazed. Remove from heat and add arugula. Stir until it just starts to wilt, about 15 seconds. Top with chives and serve immediately.
**At this point you can cool and refrigerate up to three days OR put baking sheet in freezer, freeze until solid and store in a ziplock for up to 2 months. Remove from fridge or freezer and pick up recipe where you left off...
