GNOCCHI GNOCCHI GNOCCHI!!!!!!!!!!

     

     I thought it only appropriate to start where I left off. One of my last posts described my experience at Brasserie 28. A quaint little restaurant in downtown Andover. If you read the review, you would know that I had Parisienne gnochhi with Comte Le Fort and Chanterelle mushrooms. Everything was great minus the texture of the gnocchi.

     While driving to class a few days later. My sister had asked how my visit was. Elizabeth's response was, "Well not all gnocchi are the same. French gnocchi are supposed to be like pillows of air and Italian gnocchi are denser. They're different." This intrigued me. 

     Previous to her comment, I did not know this. I guess I thought that all gnocchi were the same. Namelessly Italian in some way, shape, or form. Ignorant I know, and almost embarrassing to boot. Why hadn't I thought of this before. I've had French gnocchi a few times in the past. Did I not notice this quality in them? Here I am spouting off reviews and I don't even know the difference! What is that about???? 

     Diligently I went home and searched. To my surprise, I found that indeed Elizabeth was spot on. French gnocchi are completely different that Italian ones. While Italian gnocchi are generally made with potatoes, ricotta, semolina, or a combination of all. French gnocchi are made with a Pate a Choux. The same dough used in many french pastries. 

     I immediately searched for a simple french gnocchi recipe to try. I settled with this one from Becks & Posh : How to make gnocchi- Parisienne, French style. It was time to attempt it for myself, and see if I had any ground in saying that the gnocchi at Brasserie 28 were gummy.

     I made a batch with all purpose unbleached flour (just as the recipe called for), and a modified batch with whole wheat flour. I sifted the WW flour, and discarded any remains that would go through (though, I'm not sure that it made too much of a difference). 

     
     I didn't have a large enough tip for my piping bag, and hadn't realized it until I'd already made the dough. So, I just forfeited the tip all together, and piped the gnocchi straight from the bag. It was a bit messier than I imagine it would have been, but it created gnocchi none the less. Plus, I kind of liked the dumpling shape that they got.. 
     The traditional gnocchi had a velvety, smooth, and buttery texture. I didn't find them to be gummy. However, I preferred the whole wheat ones. They had a bit more substance and nuttiness, but were still light and creamy. After all of this research. I have come to the conclusion... if I had the choice between Italian and French gnocchi, I would opt for the denser meatier Italian ones. though it was a valiant effort.