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How to Make Instant Ramen Gnocchi Parisienne with David Chang

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By Paul
· Updated recently · — min read · Leave a comment

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This recipe is a riff on a French riff on the fluffy, soft potato gnocchi you see all over Italy, substituting instant ramen noodles for the raw flour in traditional pâte à choux.

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Paul

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Home cook from Europe. Collected and tested recipes from cuisines around the world — in a regular kitchen, no professional gear.

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5 responses to “How to Make Instant Ramen Gnocchi Parisienne with David Chang”

  1. Ico Petrov

    You shouldn’t put them in the pan when the butter is cold. The butter(or
    other oil) should be hot before you put something in the pan otherwise they
    absorb the oil and become fatty and soggy. 

    Reply
  2. Michael Jasper

    WTF IS GBD? LOL Priceless

    Reply
  3. harsha1306

    You are an absolute genius man!!! MOAR RAMEN RECIPES !!!!!

    Reply
  4. Harry Pro

    Wow i just made profiterole from the same recipe 

    Reply
  5. Plants Zombies

    Genius!!! 

    Reply

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