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Tomato Parisian Gnocchi with Tomato Butter Sauce

Cooks in 1 hr 20 min Difficulty Medium
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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

Tomato Parisian Gnocchi with Tomato Butter Sauce

Recipe by Patrick Kong
Course: MainCuisine: FrenchDifficulty: Medium
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Servings

4

servings
Prep time

1

hour 
Cooking time

20

minutes

Ingredients

  • Tomato Butter Sauce

  • 500 g tomatoes

  • 5 g salt

  • 50 g butter, cubed (room temperature)

  • 1 tsp salt, more to taste

  • 1 tsp sugar, more to taste

  • 1/2 tsp sherry vinegar

  • 1/4 tsp xanthan gum

  • Tomato Parisian Gnocchi

  • 120 g water

  • 65 g butter

  • 120 g all-purpose flour

  • 30 g tomato paste

  • 20 g parmesan, grated

  • 2 eggs

  • 2 tsp basil, chopped

  • 2 g salt

  • Garnish

  • 5 basil leaves

  • 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.