- ⅓ cup + 2 tablespoons water
- 3 tablespoons unsalted butter, cubed
- ¾ teaspoon kosher salt
- ½ cup + 2 teaspoons all-purpose flour
- 2 teaspoons Dijon mustard
- ¾ teaspoon fresh thyme leaves
- ⅓ cup grated Parmesan cheese
- 2 fresh farm eggs
- Neutral cooking oil
In a shallow saucepan, add the water, butter and salt and heat on medium heat until all is melted together. Slowly stir in the flour and continually mix on the heat until the flour starts to smell nutlike. Remove from the heat and add to a stand mixer fitted with the paddle attachment (or use a hand mixer). While mixing on medium to cool slightly, add the Dijon mustard, thyme and Parmesan cheese to the mix. Then slowly add in eggs, 1 at a time, until thoroughly mixed. Spoon into a pastry bag fitted with a large tip or a heavy-duty zip-top food storage bag with its corner cut to make a ½-inch piping “tip.” Refrigerate for 3–4 hours in the bag.
Prepare a sheet pan lined with parchment or wax paper. Heat a large pot of salted water to a light simmer. While holding the filled pastry bag (or zip-top bag) over the simmering water, press on the bag and, as dough pushes through the tip, snip a ¾- to 1-inch piece gnocchi into the water, using scissors. Repeat until you use all of the dough. Stir gently to prevent sticking.
As the gnocchi cook, they will float to the top—approximately 3–5 minutes. With a slotted spoon, remove the finished gnocchi and cool at room temperature on the prepared sheet pan.
Lastly, heat 2 tablespoons neutral oil in a sauté pan over medium-high heat. Add the Parisienne Gnocchi to the pan, lightly toss and continue to cook until they turn light brown with a delicate crust. Add the sugar snap or snow peas as directed in the recipe for Chouriço-Stuffed Goose Pond Farm Chicken with Carrot Purée and Spring Peas, toss and shut the heat off. The heat of the pan will cook the peas but retain their crunch.