Gnocchi à la Parisienne with Arugula, Tomatoes, and Olives

Name: Gnocchi à la Parisienne with Arugula, Tomatoes, and Olives
Yield: Serves 4
Cuisine: French
Ingredients: 3 , large eggs; 9 tablespoons, unsalted butter, divided; 1 teaspoon, table salt, divided; ¾ cup (3¾ ounces), all-purpose flour; 2 ounces, Gruyère cheese, shredded (½ cup); ⅛ teaspoon, pepper; 20 , cherry tomatoes, quartered; 20 pitted, kalamata olives, quartered; 2 teaspoons, minced fresh thyme; 2 teaspoons, lemon juice; 1½ ounces (1½ cups), baby arugula; 1 tablespoon, minced fresh chives; , Grated Parmesan cheese

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Appears in Cook's Illustrated September/October 2021

SERVES4

TIME1¼ hours, plus 30 minutes resting

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WHY THIS RECIPE WORKS

For an easier take on tricky-to-make Italian potato gnocchi, we turned to their French cousin, gnocchi à la Parisienne. French gnocchi are made with pate a choux, the eggy French pastry dough also used to make éclairs, profiteroles, and bei...

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