Gnocchi à la Parisienne with Pistou

Name: Gnocchi à la Parisienne with Pistou
Yield: Serves 4
Cuisine: French
Ingredients: 3 , large eggs; 4 tablespoons, unsalted butter; ¾ teaspoon, table salt; ¾ cup (3¾ ounces), all-purpose flour; 2 ounces, Gruyère cheese, shredded (½ cup); ⅛ teaspoon, pepper; 1¼ cups, fresh basil leaves; 1½ ounces, Parmesan cheese, grated (¾ cup), plus extra for serving; ½ cup, extra-virgin olive oil; 2 , garlic cloves, minced; 2 , anchovy fillets, rinsed, patted dry, and minced; 1 teaspoon, grated lemon zest plus 2 teaspoons juice; 3 tablespoons, unsalted butter

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Appears in Cook's Illustrated September/October 2021

SERVES4

TIME1 hour, plus 30 minutes resting

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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