Gnocchi à la Parisienne with Arugula, Tomatoes, and Olives

Name: Gnocchi à la Parisienne with Arugula, Tomatoes, and Olives
Cuisine: Europe, French
Ingredients: 3 , large eggs; 9 tablespoons, unsalted butter, divided; 1 teaspoon, table salt, divided; ¾ cup (3¾ ounces), all-purpose flour; 2 ounces, Gruyère cheese, shredded (½ cup); ⅛ teaspoon, pepper; 20 , cherry tomatoes, quartered; 20 pitted, kalamata olives, quartered; 2 teaspoons, minced fresh thyme; 2 teaspoons, lemon juice; 1½ ounces (1½ cups), baby arugula; 1 tablespoon, minced fresh chives; , Grated Parmesan cheese

Main Courses
Europe
French
Fruits & Vegetables
Vegetables
Potatoes

By Steve Dunn ･ Appears in Cook's Illustrated September/October 2021, America's Test Kitchen TV

Made with a classic French pastry dough, gnocchi à la Parisienne impress with a tender, cloudlike texture.

SERVES 4

TIME 1¼ hours, plus 30 minutes resting

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