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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 French pâte à choux—the same dough used for pastries like cream puffs and éclairs—this version is served in an olive oil and basil sauce from Southern France that closely resembles pesto.
This recipe is featured in the Everyday French Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
Use gnocchi or pistou sauce separately in your other favorite pasta preparations.