Gnocchi Parisienne with Garden Greens Sauce Thomas Keller Inspired Recipe

There’s something really special about taking a classic and making it your own 🤍

This recipe was inspired by Thomas Keller’s Gnocchi Parisienne—a light, airy French-style gnocchi made without potatoes. I made a few small adjustments along the way, swapping Gruyère for ricotta and Parmesan to create a softer, more delicate texture.

And of course… I had to bring in the garden.

I like to think of my garden as my own little French Laundry (haha), so instead of a traditional pesto, I used the tops of my onions and carrots, with a touch of basil to balance everything out. Blended with lemon, olive oil, and finished with vegetable broth, it turns into this fresh, vibrant sauce that pairs perfectly with the gnocchi.

The gnocchi itself is light and airy—like little clouds—and if you crisp them up in butter first… it takes it to a whole other level.

Everything comes together with sweet peas, fresh herbs, and a little parmesan on top.

Honestly… this one surprised me in the best way.

✨ Full Recipe

👉 Get the full step-by-step recipe here:

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🌿 Ingredients Highlights

Gnocchi Parisienne (French-style, no potato), ricotta, parmesan, fresh herbs, garden greens (onion tops + carrot tops), lemon, olive oil, vegetable broth, peas

🍽 More from my kitchen

If you love garden-to-table recipes, seasonal cooking, and elevated but approachable meals, you’re in the right place 🤍

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