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Unlike its Italian cousin, Parisian gnocchi does not have potato in the dough. Also, instead of rolling and slicing individual gnocchi, they are piped directly into boiling water.

BEFORE YOU START: We have included both volume and weight measurements for the dough. When precision and consistency count—like when making dough—we recommend using weight measurements.



Cook Time: 30 Minutes

8 ounces (1 cup) water

4 ounces (8 tablespoons) unsalted butter

0.15 ounces (¾ teaspoon) kosher salt

6.25 ounces (1¼ cups) all-purpose flour

1 tablespoon Dijon mustard

1 ounce (½ cup) freshly grated Parmesan cheese

3 large eggs

2 tablespoons chopped fresh parsley leaves

2 tablespoons finely sliced chives

Olive oil


Based on 5 ratings

Preparation Method

To make gnocchi

  1. In a medium saucepan over high heat, bring water, butter, and salt to a boil. Add flour all at once and stir with a wooden spoon until a smooth dough forms. Reduce heat to medium-low and continue to stir, beating dough forcefully and rapidly to prevent it from sticking to the pot. Continue cooking until dough steams slightly and pulls away from sides of pot, leaving a thin layer of dough.
  2. Transfer hot dough to the bowl of a stand mixer fitted with a paddle attachment. Add mustard and cheese and beat on medium-low speed. Add eggs one at a time, allowing dough to fully incorporate each egg before adding the next one. When final egg has been added, add herbs and beat to combine. Transfer mixture to a gallon-sized ziplock bag or a pastry bag fitted with a ½-inch tip. Let mixture rest 15–25 minutes at room temperature.
  3. Meanwhile, bring a large pot of salted water to a gentle boil and place a rimmed baking sheet nearby. If using a ziplock bag, cut off a ½-inch opening in one corner. Holding the bag over the boiling water, squeeze the dough and cut into 1-inch bits with a paring knife or scissors. Let the gnocchi fall directly into the water. Continue cutting off as many gnocchi as you can in one minute, and then stop.
  4. When all gnocchi have floated to the top, continue cooking until they are fully cooked to the center, about 3 minutes longer. Lift gnocchi with a fine mesh strainer or a metal spider and transfer to rimmed baking sheet. Drizzle with a little bit of olive oil and toss to coat. Repeat with remaining dough.

To serve
The options are endless. Toss with olive oil and quickly sear in a hot skillet, garnishing with herbs and cheese. Alternatively, serve with a pomodoro sauce. Pictured here, we have coated the gnocchi in a light butter sauce and mixed with blanched asparagus and lemon zest.