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Author Notes: Our winter pantry and fridge crisper, with storms and snow in the NorthEast, is full of greens and roots, a variety purchased as storms approach. With just the two of us we end up with half of that and a few of this. A big bunch of greens is often a few meals as a side dish. Roasting is a good way to give variety and use up all this bounty.
Gnocchi a la Parisienne is not the Italian potato variety. Unpredictably heavy and dense. This is a savory dough made with pâte à choux—the same dough used for profiteroles, cream puffs and éclairs from a recipe by JACQUES PÉPIN. I leave out the cheese and add mustard, parsley, and lemon zest to amp up the savory. Cheese comes later in the baking. —Bbear
Serves 6 appetizers, 4 side dishes, 2 main meals
Toasted Kale, Collards, and vegetables
- 4 ribs leafy greens, kale and collards
- 4-6 cloves garlic
- misc vegetables...onion, sweet potato, red pepper, celery, cauliflower, tomato, grapes, etc
- 1 tablespoon olive oil
- 1 half lemon cut in half
- 1/4 cup chopped parsley
- Pre-heat oven 275 Remove the tough ribs from the greens and slice thin into ribbons. Chop your vegetables of choice into slices, cauliflower into floretes, brussel sprouts in half. Massage the greens and root veggies with olive oil and place on a parchment lined sheet pan. Greens together on one end. Lemon and parsley set aside.
- Roast in oven setting timer for 30 minutes. The greens will cook quickly and once toasted by touching the top should be removed to a bowl. Toasted tops and soft and steamed below. squeeze lemon on greens and top with half the parsley. Continue roasting the rest of the vegetables another 1/2 hour until tender. Add to the bowl with the greens adding the rest of the lemon and parsley. This can be set aside or placed in the fridge. Can be prepared hours ahead. Greens and veggies will shrink by half concentrating flavors.
Gnocchi Parisian adapted from Jacques Pepin
- 1 cup water
- 1 teaspoon sea salt
- 3 tablespoons unsalted butter
- 1 cup all purpose flour
- 3 large eggs
- 1 tablespoon grainy mustard
- 1/4 cup finely chopped parsley
- 1/4 cup soft cheese like goat or fetta
- 1/4 cup hard cheese like parm or aged gruyere
- 2 tablespoons non-fat greek yogurt or heavy cream
- This come together quickly and can be made while the greens are roasting. In a sauce pan with high sides, bring the water, butter, and salt to a boil. Add the flour all at once stirring with a wooden spoon. This will come together quickly but continue stirring for 45 seconds until it forms a clump around the spoon and begins to steam. Remove from heat and place into a bowl or the bowl of your kitchen aid mixer to cool for 10 min. In a bowl you need to beat like the dickens adding the eggs one at a time. The mixer works swell. Add the mustard and chopped parsley. This should be a very soft dough. Between a cookie dough and a pancake batter.
- In your saucepan bring water to a rapid boil. Place your dough into a ziplock or pastry bag. Clip the corner and squeeze out a bit of dough and cut with a knife. Quickly cut a dozen or what you can do in one minute. Simmer for 5 min and remove with a slotted spoon to an ice bath or tray. Continue with the rest of the gnocchi. Once cooled they can be used right away, covered and in the fridge for 48 hrs, or frozen.
- To assemble my recipe, chop the vegetables into smaller 1 inch pieces. Place greens in the bottom of a broad casserole or individual serving oven proof dishes. Top with veggies. Mix the yogurt with the soft cheese and dollop onto the veggies. Top with gnocchi, aprox 12 per person for side dish, 6 for appetizer.... distribute grated hard cheese over all. Place in 275 oven for 25 min on upper third of oven. The gnocchi should puff and slightly brown. My oven is gas and has a high heat top but 5 min under the broiler for most ovens at the end of heating will toast perfectly.