If you’re looking for a dish that blends French technique with deep tomato richness, this Tomato Parisian Gnocchi with Tomato Butter Sauce is a must-try. Unlike traditional potato gnocchi, Parisian gnocchi is made from choux pastry (pâte à choux), resulting in a light, airy, and slightly crispy texture when pan-seared.
Paired with a silky tomato butter sauce, this dish delivers elegance and comfort in every bite—perfect for a modern French-inspired dinner or a unique vegetarian dish that highlights the sweetness and umami of tomatoes.
Tips for the Best Parisian Gnocchi
🔥 Rest the dough – Letting the dough sit prevents air bubbles and allows the gluten to relax.
🔥 Cook the gnocchi in batches – Don’t overcrowd the pot, or they can stick and won’t cook evenly.
🔥 Crisp up the gnocchi – Searing gives it an incredible buttery, golden crust.
🔥 Taste & adjust the sauce – Tomatoes vary in sweetness, so adjust with salt, sugar, or vinegar as needed.
Tomato Parisian Gnocchi with Tomato Butter Sauce
4
servings1
hour20
minutesIngredients
- Tomato Butter Sauce
500 g 500 tomatoes
5 g 5 salt
50 g 50 butter, cubed (room temperature)
1 tsp 1 salt, more to taste
1 tsp 1 sugar, more to taste
1/2 tsp 1/2 sherry vinegar
1/4 tsp 1/4 xanthan gum
- Tomato Parisian Gnocchi
120 g 120 water
65 g 65 butter
120 g 120 all-purpose flour
30 g 30 tomato paste
20 g 20 parmesan, grated
2 2 eggs
2 tsp 2 basil, chopped
2 g 2 salt
- Garnish
5 5 basil leaves
1/4 1/4 tomato, finely diced
Directions
- Make the Tomato Butter Sauce
- Blend the tomatoes with salt until roughly combined.
- Pour the mixture into a pot over medium heat and bring to a simmer.
- Lower the heat and reduce the mixture by half.
- Strain the liquid into a blender.
- Over low speed, slowly add butter cubes one at a time, letting each one fully emulsify before adding the next.
- Add salt, sugar, and sherry vinegar, adjusting to taste.
- Blend on high speed, adding xanthan gum, until the sauce slightly thickens.
- Prepare the Parisian Gnocchi Dough
- In a pot over high heat, bring water, butter, and blended tomatoes to a boil.
- Lower the heat and stir in the flour with a spatula until a smooth dough forms. The dough should pull away from the sides of the pot.
- Remove from heat and mix in the grated parmesan.
- Incorporate the eggs one at a time, mixing well after each addition (use a stand mixer with a paddle attachment for easier mixing).
- Stir in the basil and salt, adjusting seasoning if necessary.
- Transfer the dough to a piping bag and rest for 15-20 minutes.
- Shape & Cook the Gnocchi
- Bring a pot of salted water to a boil.
- Cut the piping bag tip to a ½-inch diameter.
- Holding the bag over the pot, use a wet knife to cut small pillow-shaped gnocchi directly into the boiling water.
- Once the gnocchi floats to the top (about 2 minutes), remove them using a slotted spoon.
- Transfer to a tray and let cool. The gnocchi can be stored in the fridge for 3-5 days.
- Pan-Sear the Gnocchi & Serve
- Heat butter in a pan over medium heat.
- Add the gnocchi and sear until golden brown on both sides.
- Spoon the tomato butter sauce over the gnocchi.
- Garnish with fresh basil leaves and finely diced tomato.
Why You’ll Love This Recipe
✔ Intensely Tomato-Forward – Double layers of tomato flavor from tomato paste in the gnocchi and a buttery tomato sauce.
✔ Crispy & Buttery – The gnocchi is pan-seared to perfection before being coated in sauce.
✔ Make-Ahead Friendly – The gnocchi can be made in advance and stored in the fridge for up to 5 days.
