Gnocchi Parisienne in Mushroom Thyme Cream Sauce

Earthy, herby and hearty, this vegetarian recipe is an elegant fall side dish or main course. Instead of traditional Italian-style potato gnocchi, it features gnocchi Parisienne which is the French version of the comfort food favorite made from choux pastry dough (pâte à choux). While this dough is usually associated with cream puffs, gougères and éclairs, gnocchi dumplings made from choux dough turn out soft and light with an airy texture that melts in the mouth.

Gnocchi Parisienne

1/2 stick unsalted butter

3/4 cups water

1/4 cup whole milk

1 cup all purpose flour

3/4 teaspoon salt

4 large eggs

Mushroom Thyme Cream Sauce

2 tablespoons olive oil

2 tablespoons unsalted butter

2 shallots, diced

1 pound sliced mushrooms, such as baby bella, shiitake and oyster

Salt

Freshly cracked black pepper

4 garlic cloves, minced

5 sprigs of fresh thyme, plus more for garnish

2 cups heavy cream

Gnocchi parisienne

Grated parmesan cheese

For the gnocchi:

In a pot bring the butter, water and milk to a boil. Add flour and salt, and mix constantly with a spatula until a uniform dough forms and a film develops on the bottom of the pot, about 5 minutes.

Transfer the dough to a mixing bowl and stir with a spatula to cool down slightly. When no longer steaming, add the eggs two at a time, stirring vigorously to fully incorporate each one. The batter will smooth out as more eggs are added.

For the sauce:

Heat the olive oil and butter in a large pot or Dutch Oven set over medium heat. Add the shallots, mushrooms, and a pinch of salt and pepper. Sauté until mushrooms are golden brown, about 10 minutes. Add the garlic and thyme, and cook 2-3 minutes more. Add the heavy cream and simmer until reduced by about half. Remove from the heat. Remove the sprigs of thyme and discard.

Meanwhile, set a large stockpot filled 2/3 full of water over medium-high heat. When the water is barely simmering, use spoons or a cookie scoop to drop 1/2-ounce oval balls of the gnocchi dough into the water. Once the gnocchi float to the surface, cook for 5 minutes. Transfer the cooked gnocchi to the Dutch Oven with the mushrooms and stir to combine with the sauce. Return the Dutch Oven to medium heat, and simmer for about 1 minute adding a small handful of grated parmesan to the sauce. Season to taste with additional salt and pepper.

Serve garnished with more grated parmesan cheese and fresh thyme leaves.