A couple years ago, Christey and I ate at Thomas Keller’s Bouchon restaurant at the Venetian in Las Vegas. It was the first (and so far only) Keller restaurant we have visited. I had Keller’s gnocchi parisienne, which is a different way of making them from the more common potato or semolina versions. This recipe alone was the reason I bought his Bouchon cookbook, and I’ve since been inspired by several recipes.
Gnocchi parisienne are savory, but made from the more traditionally sweet pâte à choux dough. For the savory version, mustard, cheese, and herbs are added.
For June’s POM Pomegranate recipe, I decided to try to take the pâte à choux gnocchi back toward a sweet direction, and made a dessert gnocci with POM 100% pomegranate juice, served with a pomegranate juice and chocolate ganache.
Dessert inside!
