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  • Cook's Illustrated

    A FRANCO-ITALIAN MERGER

    Aug 10, 2021 0 minutes

    he provenance of gnocchi à la Parisienne is not well documented, but (1920) called “Gnocchis à la Française” that specifies mixing some potato into a classic pate a choux. Later, in a 1924 issue of (a weekly professional journal for chefs) another gnocchi recipe was published, this time without any potato at all.

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