Archive for the Category ◊ parisienne ◊

29 Jun 2009 POM Pomegranate Gnocchi with Pomegranate Chocolate Ganache
Author: petermarcus |  Category: POM Wonderful, Photography, Recipes, chocolate, chocolate chip, desserts, gnocchi, parisienne, sauces, sweet  | 5 Comments

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!

26 Aug 2008 Gnocchi Parisienne with Vegetables
Author: petermarcus |  Category: Photography, Recipes, dinners, food, gnocchi, mushrooms, parisienne  | 14 Comments

The first (and only) restaurant of Thomas Keller’s we have been to is Bouchon in the Venetian in Las Vegas. It was a highlight of our trip as much as anything else in Vegas.

My main course was Keller’s Gnocchi with Vegetables, a seasonal dish he makes that’s actually vegetarian (ovo-lacto, anyway, as ingredients include butter, cheese, and eggs).

There are basically three types of gnocchi in the culinary world — potato based, semolina wheat, and Parisienne, though there are branching relatives including spätzle, even to types of Chinese dumplings. There’s only so much you can do with flour, eggs, and boiling water.

Keller’s gnocchi (and my favorite) are the Parisienne — wheat flour, with cheese and herbs. They’re not the most delicately made gnocci of the bunch, they’re not hand folded or fork kissed or wrapped into a pretty crescent. They are awfully tasty, though, light and fluffy, and especially when gently sautéed and browned in a brown butter sauce with some simple vegetables and herbs.

butter, butter, and butter