Gnocchi à la Parisienne from Tastevin Bistro

October 18, 2010


A special occasion dinner with The Captain is always a tricky issue… especially if it’s for me. The poor bugger never knows where to take me because I’m notoriously fussy. You see, I don’t really like fine dining or fancy restaurants and I don’t like making a big ceremony out of things. I’m definitely at my happiest in a loud, crowded German beer hall tearing into a roasted wild boar rather than sitting through a French degustation. But obviously, that just ain’t his thing if it is supposed to be a ‘special dinner’…

“But honey, a German beer hall is romantic!“, I cried.


But ever since my first encounter where I tasted the best canapés of my life, I’ve been itching to try out Tastevin in Darlinghurst. It was a perfect choice. French food in a nice, intimate setting for The Captain and a relaxed, friendly and informal atmosphere for me. In fact, 9pm dinner on a Sunday night and we had the place to ourselves to mull away the weekend while watching the buzz of Darlinghurst down below. As for Tastevin? I loved it. All in all, it was such a beautifully understated menu. No tricks, no fanfare, just honest good food (I could eat my weight in their housemade bread and French butter. Oh, My. Gawd).

Gnocchi and mushroom filling ready to be sexily drenched in mornay and cheese

Their other trademark dish is the Gnocchi à la Parisienne. Simple, flavourful and comforting – just the way I like it. And is it just me, or does everything sound better in French?

I’ve also learnt that choux pastry reigns supreme in the pastry world. I knew you could bake it and fry it. But poach it? Genius! And this method makes for a fabulous gnocchi. It’s lighter than its Italian potato version and less fiddly than ricotta and is a hell of a lot easier to prepare. Choux is king.


I am grateful that I’ve come across this recipe for Tastevin’s Gnocchi à la Parisienne because ever since the first time I tried it, I’ve wanted it over and over again (in moderation of course). Feel free to tweak the recipe to whatever knocks your socks off. Add black pepper and citrus zest to the gnocchi or change up the herbs. Flavour the sautéed mushrooms with whatever you like (wine. Wine is good!) or pick your favourite cheese for the mornay sauce. But all power to you if you prefer to stick with the original Tastevin recipe (such as I did).

The servings look small but believe me, there are enough carbs, cheese and cream to fill you up quickly. The only thing I recommend is to up the portion of the mornay sauce (the recipe below is of the original serving size). With a good Gruyère, there is absolutely no such thing as too much sauce.


Gnocchi à la Parisienne

Gnocchi / Choux pastry (makes approximate 50-55 gnocchi pieces)

125ml milk
125ml water
60g butter, coarsely chopped
125g plain flour, sifted
1 Tbl parsley, finely chopped
1 Tbl thyme, finely chopped (can be substituted with tarragon)
1 Tbl dijon mustard
3 eggs


2 Tbl olive oil
200g mixed mushrooms (such as butter, shiitake, oyster, swiss brown etc), roughly chopped
2 golden shallots, finely diced
30g butter

White Truffle Mornay

500ml milk
35g butter, roughly chopped
35g plain flour
1 egg yolk
100g Gruyère, roughly grated
1 tsp white truffle oil
pinch of freshly grated or ground nutmeg


For gnocchi

Bring milk, water and butter to a simmer in a saucepan over medium heat. Reduce heat to low, shower in the flour and beat continuously with a wooden spoon until a smooth dough forms and pulls away from sides of pan.

Transfer to a heatproof bowl, add herbs and mustard and beat the dough around until combined and slightly cooled.


Add eggs, one at a time, beating continuously after each egg until incorporated and the dough is smooth and shiny. Transfer mixture to a piping bag with a 2cm plain nozzle.

Bring a large saucepan of salted water to the boil over high heat. Pipe pastry into the boiling water, cutting with a small sharp knife at 2cm intervals while piping. Cook in batches.


Gnocchi is cooked when the pieces float to the top (1-2 minutes). Remove with a slotted spoon and drain well. Place gnocchi on a tray lined with baking paper to cool. Cover with plastic wrap and refrigerate for 30 minutes. Divide gnocchi among 4 gratin dishes.

For mushrooms

Preheat oven to 180°C. Heat olive oil in a large pan over high heat until hot, add mushrooms and stir frequently until starting to colour. Add butter and shallot and stir until softened, season to taste and divide among gratin dishes with the gnocchi.

For Mornay

Bring milk to a simmer in a saucepan over medium heat. Combine butter and flour in a separate saucepan, stir continuously over medium heat until it comes together as a smooth dough and cook for 2-3 minutes. Gradually add the milk, stirring continuously until smooth and incorporated. Bring the mixture to a boil. Remove from heat, stir through egg yolk, half the grated Gruyère, truffle oil and nutmeg. Season to taste.

Spoon over gnocchi, scatter with remaining Gruyère and bake until golden (or around 15 minutes). Alternatively stick it underneath a hot grill to toast the cheese. Serve immediately with a green salad.

Print this recipe!

Adapted from a recipe from Tastevin thanks to Gourmet Traveller



{ 27 comments… read them below or add one }

Tamsila November 7, 2012 at 00:54

Planning to do this! Do you think Gorgonzola or other cheeses would also work in the Mornay?


Citrus and Candy November 7, 2012 at 02:21

Hi Tamsila! Any cheeses that are soft and will melt easily into the mornay will work a treat so feel free to use your favourite :D


Michelle August 8, 2011 at 11:32

Wow! My mouth is literally drooling right now. This looks like the perfect dish I could use for my husband’s birthday. Seriously bookmarking this!


Ravenous Rowie November 11, 2010 at 22:11

I am SO going to make a version of this for dinner tonight! I have some frozen beet gnocchi that I made a while back. Think it might be good with a creamy sage sauce! YUm! Thanks for the great idea! Love your pictures!


Matt Maseterchef October 25, 2010 at 01:51

Oh dear, that looks so good it hurts! So much cheesy goodness along with beautiful little gnocchi pillows. Solid stuff here :)


@bellyrumbles October 23, 2010 at 05:38

I am really going to have to try this.


Sarah@Buttered Up October 21, 2010 at 11:25

This looks amazing. Ooof! What photos! So evocative.


mlle délicieuse October 20, 2010 at 12:09

Interesting…poached choux?

Mais oui oui, bien s


Angie October 19, 2010 at 23:26

My oh my *drool*… oh it's dishes like this that give me weight problems… =( The damned life of a food lover.


Gastronomy Gal October 19, 2010 at 08:19

Argh- I have been to Tastevin but didn't get a chance to eat lots. It was for a launch so they weren't serving the usual menu. I will go back though, I liked the vibe, and from the sounds of it, the food is great!! Gnocci certainly looks gooooooooood.


Amanda October 19, 2010 at 05:33

this dish of gnocchi looks seriously good and is making me seriously hungry!!


Betty@TheHungryGirl October 19, 2010 at 01:41

I agree, everything sounds better in french! This looks so wonderfully comforting, I could do with some right now!


Ladybird October 18, 2010 at 22:30

Oh Karen, this looks SO good – I want it NOW!!! Definitely bookmarking this bad boy for future reference ;)


catty October 18, 2010 at 14:34

OMG that's like gnocchi in a pasta bake?! holy batman deliciousnessssssss! I always go overboard with gnocchi cos i want to EAT MORE and then I'm full like after a handful of them hehe :)


Sarah - For the Love of Food October 18, 2010 at 13:17

Very intrigued by the choux pastry gnocchi…and then there's the mushrooms…and then there's the cheese…mmmm. How cool that you found the recipe for a favourite restaurant dish.


Simon@theheartoffood October 18, 2010 at 12:33

The food at Tastevin was great, huh? Love it for the same reasons you've stated.

Never made gnocchi at home. May have to give this a try :)


berrytravels October 18, 2010 at 12:32

I was drawn in by how good this looks. And with the winter revisit we are having in Melbourne now, this is a perfect dish!


Jacq October 18, 2010 at 10:53

Oh this is my absolute favourite dish at Tastevin and I never thought to make it myself! I'm craving some of that cheesy goodness right now mmm…


Su-yin October 18, 2010 at 05:55

Man this looks good. Cheese and cream galore! Definitely something I'll try making now that it's become so cold in London!


Phuoc'n Delicious October 18, 2010 at 04:05

You had me at gnocchi and then you pulled and sucked me in with mushrooms and melted cheese…

This dish looks incredible! Didn't know that you can make gnocchi out of choux pastry!


Elizabeth October 18, 2010 at 01:50

I tried to take a bite, but the computer screen got in the way…guess I will need to try making this myself! Looks incredible!


Jen October 17, 2010 at 23:39

Omg this dish is making me swoooon!


chocolatesuze October 17, 2010 at 23:38

mmm cheese mmm butter


john@heneedsfood October 17, 2010 at 23:14

This is an absolute stunner. I could eat this any day of the week!


joudie's mood food October 17, 2010 at 23:01

So this is genius. Who knew that you could do this. I love choux pastry and am making some gougeres tomorrow but you have totally redirected my attention….. I am loving this idea. What a great way to make gnocchi. I love the versatility of the flavouring too. Lovely photos. They are making my mouth water! Yumm!


Rhonda October 17, 2010 at 22:09

Karen that gnocchi looks to die for!! oh my lord I HAVE to make this dish!! looks delicious!! yum!!!


Monique October 17, 2010 at 19:54

This looks heavenly.To say the very least.


Leave a Comment

Previous post:

Next post: