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Gnocchi Parisienne With Truffle Mornay

Old Gilman Grill
Print Recipe
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

For the Truffle Mornay

  • 66 g butter, cubed
  • 200 g yellow onion, diced small
  • 50 g all-purpose flour
  • 350 g milk
  • 350 g heavy cream
  • 2 thyme leaves
  • 1 bay leaf
  • 2½ tsp. kosher salt
  • 17 g truffle seasoning (or oil)

For the Gnocchi Parisienne

  • 255 g butter
  • 3 cups milk
  • 435 g flour
  • 9 eggs
  • 45 g parmesan cheese, grated
  • 2 g ground nutmeg
  • 3 tsp. kosher salt, divided
  • 3 oz. clarified butter, divided
  • ½ cup oystermushrooms, sliced
  • ½ cup brown beech mushrooms
  • Gremolata and scallions, for garnish

Instructions
 

For the Truffle Mornay

  • Melt butter in a medium pot on medium heat.
  • Add yellow onion, and cook on medium-low heat for 6 minutes.
  • Add flour, and mix evenly. Add remaining ingredients, and whisk thoroughly.
  • Blend and strain through fine mesh strainer.

For the Gnocchi Parisienne

  • Heat butter and milk in a medium pot, and bring to a boil.
  • Add flour, and mix on low heat. Let cool for 30 minutes. Then, add eggs, parmesan cheese, nutmeg, and 2 teaspoons salt, and mix on low heat. 
  • Heat up a medium rondeau pot with heavily salted water to 180° (it shouldn’t be boiling).
  • Add gnocchi dough to a pastry bag and cut 1 inch off the pastry bag’s tip. Using scissors, cut gnocchi into 1½-inch pillows as the mixture comes out of the bag, letting the pieces fall into the salted water. Cook for 4½ minutes.
  • Using a slotted spoon, remove gnocchi from water and add to an ice bath. Once gnocchi has fully cooled down, remove from ice bath and place on a paper towel-lined tray.
  • Bag the gnocchi in 6-ounce portions and store in the refrigerator until ready to use.
Keyword gnocchi, Old Gilman Grill, Truffle