Chef Big DA stunning French-Italian fusion side featuring cloud-like choux pastry gnocchi bathed in a high-viscosity Taleggio cheese sauce and topped with smoky hazelnut crunch.
In a medium heavy-bottomed saucepan, combine water and butter over medium heat until the butter is fully melted and the mixture reaches a rolling boil.
Use a copper saucier if you have one for superior heat distribution.
Add the flour all at once and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides, leaving a thin film on the bottom of the pan. Cook for 2 minutes to cook out the raw flour taste.
This is the 'panade'—the foundation of your gnocchi's structure.
Transfer the dough to a stand mixer bowl and let cool for 3 minutes. Add eggs one at a time, beating thoroughly after each addition until the dough is glossy and holds a 'V' shape when lifted. Fold in Dijon and grated Gruyère.
The dough should be tacky but firm enough to hold its shape.
Bring a large pot of salted water to a gentle simmer. Transfer the dough to a piping bag with a plain round tip. Pipe 1-inch lengths of dough into the water, cutting them with a knife or kitchen shears. Boil for 2-3 minutes until they float, then simmer for 1 additional minute. Drain and toss lightly in oil.
Don't overcrowd the pot; work in batches to maintain the water temperature.
In a small saucepan over low heat, combine heavy cream and milk. Once warm, whisk in the cubed Taleggio one handful at a time until a velvety, emulsified fonduta forms. Season with a pinch of salt and white pepper.
Low and slow is the rule here—high heat will cause the cheese oils to separate.
Heat a small amount of butter in a skillet over medium-high heat. Fry the sage leaves for 30-45 seconds until translucent and crisp. Remove and drain on paper towels.
The sage should be brittle to the touch but still green.
Toss the warm gnocchi gently in the Taleggio fonduta until perfectly coated. Plate immediately, garnishing with the fried sage leaves and a generous sprinkle of smoked hazelnut crumble.
The contrast between the molten cheese and the smoky crunch is the Michelin-star moment.
The secret here is the 'pâte à choux' technique—cooking the flour and water before adding eggs. It creates a gnocchi that is impossibly light, almost like a savory cloud. For the fonduta, don't rush the emulsion; keep the heat low to ensure the Taleggio stays silky and doesn't break. The smoked hazelnuts add that essential pitmaster's touch to a refined European classic. Inspired by Lyonnaise Potatoes.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.