Comments on: Gnocchi Parisienne with Vegetables http://fotocuisine.com/2008/08/26/gnocchi-parisienne-with-vegetables/ Sun, 22 Aug 2010 13:05:51 -0400 http://wordpress.org/?v=2.8.5 hourly 1 By: Hillary http://fotocuisine.com/2008/08/26/gnocchi-parisienne-with-vegetables/comment-page-1/#comment-843 Hillary Fri, 29 Aug 2008 19:18:23 +0000 http://fotocuisine.com/?p=112#comment-843 My boyfriend would LOVE this! I love the herbs and seasoning on this dish. I'll have to make it for him so thanks for the step by step photos! My boyfriend would LOVE this! I love the herbs and seasoning on this dish. I’ll have to make it for him so thanks for the step by step photos!

]]> By: Matin http://fotocuisine.com/2008/08/26/gnocchi-parisienne-with-vegetables/comment-page-1/#comment-842 Matin Fri, 29 Aug 2008 19:13:12 +0000 http://fotocuisine.com/?p=112#comment-842 Fantastic looking recipe and great blog too:-) X M Fantastic looking recipe and great blog too:-)
X M

]]> By: petermarcus http://fotocuisine.com/2008/08/26/gnocchi-parisienne-with-vegetables/comment-page-1/#comment-839 petermarcus Thu, 28 Aug 2008 13:06:57 +0000 http://fotocuisine.com/?p=112#comment-839 <b>Sharon</b> -- Thanks! Let us know how it turns out! <b>Sylvie/Camille</b> -- Yeah, Keller noted that the Parisienne type of gnocci are really a poached pâte à choux with some other goodness, then he basically pan-fries them in butter. How can it not be good? <b>VROG</b> -- Thanks! <b>Nina</b> -- It takes a little time to make the gnocchi, but they really do freeze well, and if you make a whole batch (this was a half batch), then you get a freezer full :) <b>Mary</b> -- Thanks, and they do smell really good in person. All those herbs! <b>Ginny</b> -- Yeah, this is a more of an herb egg dough than potato, but the butter just elevates them more :) <b>Brilynn</b> -- I bought his Bouchon cookbook just so I could make these at home :) <b>LIR</b> -- Envy! I bet the Yountville place gets a little more personal attention than his Vegas place! <b>Graeme</b> -- That bit of crust is what makes them so sublime! <b>Mimi</b> -- A little brown butter with some lemon juice goes so well with so many things! Sharon — Thanks! Let us know how it turns out!

Sylvie/Camille — Yeah, Keller noted that the Parisienne type of gnocci are really a poached pâte à choux with some other goodness, then he basically pan-fries them in butter. How can it not be good?

VROG — Thanks!

Nina — It takes a little time to make the gnocchi, but they really do freeze well, and if you make a whole batch (this was a half batch), then you get a freezer full :)

Mary — Thanks, and they do smell really good in person. All those herbs!

Ginny — Yeah, this is a more of an herb egg dough than potato, but the butter just elevates them more :)

Brilynn — I bought his Bouchon cookbook just so I could make these at home :)

LIR — Envy! I bet the Yountville place gets a little more personal attention than his Vegas place!

Graeme — That bit of crust is what makes them so sublime!

Mimi — A little brown butter with some lemon juice goes so well with so many things!

]]> By: mimi http://fotocuisine.com/2008/08/26/gnocchi-parisienne-with-vegetables/comment-page-1/#comment-838 mimi Thu, 28 Aug 2008 12:50:39 +0000 http://fotocuisine.com/?p=112#comment-838 beautiful! how can anything with that much butter not be beautiful?! :) love your step by step photos, will definitely try this out soon. beautiful! how can anything with that much butter not be beautiful?! :)

love your step by step photos, will definitely try this out soon.

]]> By: Graeme http://fotocuisine.com/2008/08/26/gnocchi-parisienne-with-vegetables/comment-page-1/#comment-837 Graeme Thu, 28 Aug 2008 09:50:53 +0000 http://fotocuisine.com/?p=112#comment-837 I think the excitement of seeing them galvanised and with a bit of a crust, and then the lemon squeezed through, just aged me about 5 years. Fantastic walk-through. Thank you. I think the excitement of seeing them galvanised and with a bit of a crust, and then the lemon squeezed through, just aged me about 5 years.

Fantastic walk-through. Thank you.

]]> By: lifeinrecipes http://fotocuisine.com/2008/08/26/gnocchi-parisienne-with-vegetables/comment-page-1/#comment-836 lifeinrecipes Thu, 28 Aug 2008 02:06:25 +0000 http://fotocuisine.com/?p=112#comment-836 what a fabulous pictorial/tutorial. Those gnocchi are wonderful. I enjoyed them at Bouchon Yountville. what a fabulous pictorial/tutorial. Those gnocchi are wonderful. I enjoyed them at Bouchon Yountville.

]]> By: brilynn http://fotocuisine.com/2008/08/26/gnocchi-parisienne-with-vegetables/comment-page-1/#comment-834 brilynn Wed, 27 Aug 2008 20:13:52 +0000 http://fotocuisine.com/?p=112#comment-834 That looks amazing! I have yet to dine at any Thomas Keller establishments, but I could definitely make these at home. That looks amazing!
I have yet to dine at any Thomas Keller establishments, but I could definitely make these at home.

]]> By: Camille http://fotocuisine.com/2008/08/26/gnocchi-parisienne-with-vegetables/comment-page-1/#comment-832 Camille Wed, 27 Aug 2008 17:01:39 +0000 http://fotocuisine.com/?p=112#comment-832 Cool - pâte à choux gnocchi! Looks delicious! Cool – pâte à choux gnocchi! Looks delicious!

]]> By: Ginny http://fotocuisine.com/2008/08/26/gnocchi-parisienne-with-vegetables/comment-page-1/#comment-829 Ginny Wed, 27 Aug 2008 03:11:42 +0000 http://fotocuisine.com/?p=112#comment-829 I've never tried this type of gnocchi...mine are normally potato based...Looks great! of course with that much butter, how can you go wrong? I’ve never tried this type of gnocchi…mine are normally potato based…Looks great! of course with that much butter, how can you go wrong?

]]> By: Mary919 http://fotocuisine.com/2008/08/26/gnocchi-parisienne-with-vegetables/comment-page-1/#comment-827 Mary919 Tue, 26 Aug 2008 19:48:28 +0000 http://fotocuisine.com/?p=112#comment-827 Every time I look here I end up craving something. You are evile... in the very best way. The close-ups look so good, I swear I can smell them. Every time I look here I end up craving something. You are evile… in the very best way. The close-ups look so good, I swear I can smell them.

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