gnocchi parisienne

40 minutes


  • Margarine, 50 grams
  • Salt, 2 dashes
  • Bechamel (thin), 250 milliliters
  • Water, 125 milliliters
  • Grated Cheese, 50 grams
  • Flour, 60 grams
  • 2 Eggs



Boil water,margarine and salt in a saucepan.

Remove from the heat.

Mix in the flour with a wooden spoon.

Return to a gentle heat and stir continuously until mixture leaves the sides of pan.

Cool slightly.

Gradually add the eggs, beating well.

Add half the cheese.

Place the mixture in a piping bag and pipe out in 1 cm lengths into a shallow pan of gently simmering salted water. Do not allow to boil.

Cook approx. 10 min.

Drain well in a colander and combine with bechamel.

Correct the seasoning.

Pour into a dish and sprinkle with the remainder of the cheese.

Brown lightly under salamander.

Serve on a flat silver dish.

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