The pate a choux for our Parisian gnocchi is cooked three times, resulting in beautifully inflated puffs that hold their shape. First, the water, butter, flour, and egg dough is cooked in a saucepan, where the starch in the flour hydrates and then gels, creating a sturdy dough reinforced with stretchy gluten and egg proteins. Second, the gnocchi are poached, causing some of the water in the dough to turn to steam, expanding and forming tiny bubbles that are held in place by the dough. Third, the gnocchi are sautéed, causing more steam to form and expanding those tiny bubbles to create a texture that’s as light as air. –Paul Adams
With a stash of gnocchi à la Parisienne in the freezer, a company-worthy meal is just minutes away: Sizzle the pillowy dumplings in butter until they turn crisp and golden, and then toss them with fresh, vibrant add-ins.