FineFrenchDining.com

Gnocchi is not considered a traditional French dish, it’s more of an Italian fare.

However, in the Alsace region of Northeastern France, where the dish is known as “Gnocchis à la Alsacienne” — That is where the dish is rather popular.

Now, we’ll explore that popular French preparation of the traditional Italian dish, Gnocchi.

Serving Size Suggestion: This recipe should make about 4 servings.

Instructions:

1. In a mixing bowl, combine the flour, eggs, Gruyere cheese, salt, pepper, and parsley (if using). Mix until a dough forms.

1. Knead the dough on a floured surface for a few minutes until smooth.
2. Roll the dough into long, thin ropes, about 1/2 inch thick.
3. Use a gnocchi board or fork to create grooves on one side of each rope.
4. Cut the ropes into small pillows, about 1 inch long.
5. Bring a pot of salted water to a boil.
6. Gently add the gnocchi to the boiling water and cook for 2-3 minutes or until they float to the surface.
7. Use a slotted spoon to remove the gnocchi from the water and transfer them to a plate or serving dish.
8. In a large skillet or pan, sauté the bacon or lardons over medium heat until crispy.
9. Add the onions and garlic to the skillet and sauté until translucent.
10. Add the mushrooms and sauté for an additional 2-3 minutes.
11. Deglaze the pan with white wine and stir in the cream.
12. Add the cooked gnocchi to the skillet and toss to coat with the sauce.
13. Cook for an additional 2-3 minutes or until the sauce thickens.
14. Remove from heat and sprinkle with grated Parmesan cheese.

Plating Ideas:

• Serve the gnocchi in a bowl and top with the sauce, bacon, and grated Parmesan cheese.
• Garnish with fresh herbs or chopped parsley.
• Serve with a salad or vegetables on the side.

Gnocchi itself has a long history and it is believed to have originated in ancient Rome, where it was made with semolina flour and water.

Over time, the recipe has evolved and different variations have been created, such as potato gnocchi which is more common in Italy, and those made with flour and eggs, which are more common in France.

If you’ve ever wondered how to make a Quiche aux Poireaux fit for dignitaries, read on to find out.

Literally, in 1960, there was a time that Quiche aux Poireaux got international headlines for interrupting a massive conference of world leaders.

This quiche is made with leeks, onions, and Gruyere cheese.

It is also a variation of Quiche Lorraine and is a traditional recipe from the region of France known as Brittany. More specifically, it heralds from Alsace in the northeast.

Instructions:

1. Preheat oven to 375F (190C).
2. In a skillet, sauté the leeks in butter until softened.
3. In a mixing bowl, beat together the eggs, cream, milk, Gruyere, salt and pepper.
4. Pour the leeks into the unbaked pie crust.
5. Pour the egg mixture over the leeks.
6. Bake for 35-40 minutes, or until the quiche is set and golden brown on top.

Plating Suggestions:

• Serve the quiche warm or at room temperature.
• Garnish with chopped chives or parsley for added color.
• Serve with a simple green salad for a light and refreshing side.

Note: You can add bacon, ham, or any other ingredients to your liking.

French President Charles de Gaulle in the 1960s was known to be such a picky eater and had a preference for very few simple, hearty dishes like Quiche aux Poireaux.

According to one story, during a state visit to Germany in the 1960s, de Gaulle was served a fancy and elaborate German dish, but he refused to eat it, asking instead for a slice of Quiche aux Poireaux.

He got that slice, and the international press made him pay for it.

Fortunately, many of his fellow French found it to be a positive act of national pride.