The Parisian gnocchi of the Causerie

Gnocchie La Causerie

This is the must-have of this furiously Parisian restaurant . You will see, nothing to do with the recipe of Italian grannies .

For 5 people



For the choux pastry , put the water , milk , butter and fine salt in a saucepan and bring to a simmer.

Remove from the heat, add the flour all at once and work the mixture with a spatula, dry the dough thus obtained until the dough comes off the container and forms a very homogeneous ball.

Add the eggs one by one to obtain a smooth and sticky dough.

Fill a pastry bag (plain round nozzle)

In a saucepan of simmering water, cook small sections of choux pastry in the water using a knife.

When they rise to the surface remove them in the cream sauce previously reduced and developed with the broth. Adjust the seasoning and keep warm.

Rinse the snails with plenty of water .

Put the butter to soften and in a blender. Add all the other elements to obtain a soft and smooth green butter.

In a pan, heat the snails in the same butter, adjust the seasoning.

Dressage :

In a dish place the gnocchi and cream sauce, place the snails over the entire surface and add a little roast juice (the rest of the juice from the Sunday roast chicken).

The little extra: slices of truffle !


Also discover the udon of chef Alexandre Arnal

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