Serves: 4 people • Prep: 20 minutes • Cooking: 10 + 10 minutes • Difficulty: easy
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Ingredients
Gnocchi:
- Milk: 25 cl
- Butter: 75 g
- Flour: 125 g
- Whole eggs: 3
- Moutarde de Meaux® Pommery®: 50 g
- Parmesan: 25 g
Mornay sauce:
- Butter: 10 g
- Flour: 10 g
- Moutarde de Meaux® Pommery®: 20 g
- Milk: 125 g
- Egg yolk: 1
- Parmesan: 5 g
Method: Parisian-style gnocchi, Mornay sauce with wholegrain mustard
Choux gnocchi:
- In a saucepan, pour in the milk and butter and bring to a simmer. Pour in all the flour and stir with a spatula to dry out the mixture.
- Add the wholegrain mustard and continue drying out in the pan over the heat. When the mixture comes away easily, transfer to a mixing bowl.
- Add the eggs one at a time, mixing with a spatula. Adjust the seasoning.
- Put into a piping bag with a large-diameter plain nozzle (1.5cm).
- Over a pan of boiling salted water, squeeze the bag and cut off the flow at regular intervals, either with a pair of scissors or a trussing needle.
- When the gnocchi rise to the surface, drain them and arrange them in an ovenproof dish.
Mornay sauce:
- In a small saucepan, foam the butter. Add the flour and cook, whisking, for 2 minutes. Pour in the boiling milk. Cook until thickened.
- Add the wholegrain mustard, the egg yolk and the parmesan.
- Adjust the seasoning. Coat the gnocchi with this sauce.
- Heat and brown at the bottom of the oven under the grill.
