The Perfect Gnocchi Recipe: A Triple-Cooked Delight

This triple-cooked gnocchi recipe, with its perfect balance of flavors and textures, yields 4 to 6 servings. Key ingredients include whole milk, unsalted butter, flour, eggs, Parmesan cheese, kosher salt, freshly grated nutmeg, and extra-virgin olive oil, garnished with torn fresh basil and shaved Parmesan.

Step one involves bringing a cup of milk and a quarter cup of butter to a rapid simmer in a medium saucepan. Once boiling, remove from the heat, quick add a cup of flour, mixing briskly with a sturdy wooden spoon. Place the pan back on a low heat, stirring until the mixture comes together into a solid mass and appears somewhat dry - this will take around a minute.

The dough is then transferred to the bowl of a food processor, letting it cool for approximately 10 seconds. Mix in three eggs, three tablespoons of Parmesan, the salt, and nutmeg, aiming for a paste-like texture after about 15 - 20 seconds of processing.

A large pot of salted water should be brought to boil and reduced to medium-low heat for a gentle simmer. The dough should be piped in small batches into the simmering water, using a piping bag with an 11/16-inch-round tip. Alternatively, use a spoon and your finger to gently slide the dough into the water. The gnocchi should be left to cook in the simmering water until they rise to the surface, around 2 - 3 minutes of poaching time.

After poaching, lift the gnocchi from the water with a slotted spoon and place them into an ice bath to cool. Once cool, pat dry and either use immediately or refrigerate for later use.

To complete the cooking, preheat the oven to 375°F. Lay the cooked and cooled gnocchi in a single layer in an oven-safe dish, drizzling with olive oil and the remaining melted butter, then sprinkle with the remaining Parmesan. Bake until puffed and golden – about 25-30 minutes. A light sprinkling of basil and shaved Parmesan perfectly finishes off this delicious dish before serving.

This gnocchi, made from a dough known as Pâte à choux, receives a triple-cook treatment: stovetop mixing, simmering, and baking. Though delicious after simmering, the baking creates a delightful contrast between crispy exterior and soft, custardy interior. The gnocchi can also be refrigerated up to 24 hours post-simmering to bake at a later time, providing flexibility without compromising taste.