Art Print

Dongen, Kees van
Buy at







WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Side Dish Recipes

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of ingenuity, and faith."


Gnocchi Parisienne La Ferme de la Huppe



Stonewall Kitchen, LLC 

"Food, like a loving touch or a glimpse of divine power,
has that ability to comfort."

~ Norman Kolpas

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast  

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]





Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


 Paris Que Jaime
Paris que j'aime
Art Print

Delacroix, Michel
Buy at



Gnocchi Parisienne La Ferme de la Huppe
(Baked Dumplings with Parmesan)
Gourmet February 1992

1 stick (1/2 cup) unsalted butter, cut into bits
1 cup water
1 cup plus 2 tablespoons milk
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
2 1/4 cups all-purpose flour
8 large eggs
1 cup heavy cream
3/4 cup plus 2 tablespoons freshly
grated Parmesan

In a large saucepan combine butter, water, milk, salt, pepper and nutmeg. Bring the mixture just to a boil, stirring just until the butter is melted, and
add the flour, sifted, all at once, stirring briskly with a wooden spatula until the mixture pulls away from the side of the pan and forms a ball. Transfer the mixture to a large bowl, let it cool for 5 minutes, and stir in the eggs,
1 at a time, incorporating each egg completely before adding the next.
In another large saucepan bring 6 inches of salted water to a simmer. Drop walnut-size ovals of the paste into the water, a few at a time, simmer them, uncovered, for 5 to 7 minutes, or until they are cooked through, and, as
they are cooked, transfer them with a slotted spoon to a large bowl of ice
and cold water. Transfer the gnocchi with the slotted spoon to a large colander and let them drain well.
Arrange the gnocchi in 1 layer in a buttered 2-quart gratin dish, pour the
cream over them, and sprinkle the gnocchi with the Parmesan. Bake the
gnocchi in the middle of a preheated 425-degree F. oven for 10 minutes
and broil them under a preheated broiler about 4 inches from the heat for
1 to 2 minutes, or until they are browned lightly.
Makes about 70 gnocchi, serving 6 to 8.

Featured Archive Recipes:
Alsatian Herb Dumplings
Gnocchi (Ricotta) with Contessa Sauce
Spaetzle Haussner's


Index - Side Dish Recipe Archives
Classic French Recipe Index
Daily Recipe Index
Recipe Archives Index

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home WB01507_.gif (516 bytes) Sitemap WB01507_.gif (516 bytes) Recipe of the Day WB01507_.gif (516 bytes) Art Gallery WB01507_.gif (516 bytes) Cafe WB01507_.gif (516 bytes) Articles WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country WB01507_.gif (516 bytes) Features WB01507_.gif (516 bytes) Chefs WB01507_.gif (516 bytes) Food Quotes WB01507_.gif (516 bytes) Gift Gallery WB01507_.gif (516 bytes) Favorites WB01507_.gif (516 bytes) Basics
WB01507_.gif (516 bytes) Recipe Archives WB01507_.gif (516 bytes) Links WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright 1999-2008 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: September 19, 2008.