Parisienne Gnocchi with Pistou Sauce
A new trick to keep up your sleeve, this fool-proof method of making Parisienne gnocchi from scratch yields cloud-soft gnocchi that hold together better than their potato counterpart. Made with...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mccormickforchefs.com.
Cooking tools:
- Stand mixer
- Food processor
- Piping bag
- Sifter
- Microplane
- Butcher's twine
- Stockpot
- Saucepan
- Saute pan
- Wooden spoon
- Slotted spoon
- Mixing bowl
- Plastic wrap
- Baking sheet
- Chef's knife
- Paring knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
- Serving bowl
Ingredients
- 1 cup Water
- 4 tbsps Butter, unsalted
- 1/2 tsp Kosher Salt
- 1 1/4 cups Flour, sifted
- 2 tsp McCormick Culinary ® Chives, Freeze Dried
- 2 tsps McCormick Culinary ® Mustard, Ground
- 1 tsp McCormick Culinary ® Tarragon Leaves
- 4 each Eggs, large, room temperature
- 1 tbsp Garlic, chopped
- 1 tsp Kosher Salt
- 4 1/2 cups Fresh Basil Leaves
- 1/4 cup Extra-Virgin Olive Oil
- 1 tbsp Lemon Juice
- 2 tsp Lemon Zest
- 1 cup Parmesan Cheese, grated
- 1/2 tsp McCormick Culinary ® Red Pepper, Crushed
- 1/2 cup Roma Tomato, small dice, divided
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