Lunchbreak: Herb Parisienne Gnocchi

Midday News

Jordan Beverung, Executive Chef at Bernie’s

Bernie’s Chicago – 660 N. Orleans St., Chicago, IL 60654

– Bernie’s Chicago is open 7 days a week for lunch, dinner, and weekend brunch.

– Bernie’s enclosed, heated rooftop- which is perfect for dining out in the winter

– Bernies is the perfect place to host your next event, with private dining reservations available up to a year in advance. For larger events, guests are offered exclusive use of the restaurant including the main dining room, rooftop and two spacious bars.


Herb Parisienne Gnocchi

Jordan Beverung, Executive Chef

Step One: Prep Parisienne Gnocchi


1 tbsp salt

8 fl oz water

¼ cup butter

1.5 tbsp dijon mustard

 ¾ cup all purpose flour

2 tsp chopped parsley

1 tsp chopped chives

3 tbsp grated parmesan cheese

4 eggs


In a pot, add the water, butter, salt and mustard and bring to a boil. Add the flour and stir until combined and stir vigorously for 5 min. Put a pot of water on to boil to cook gnocchi; salt the water. Pull from the heat put in the bowl of the table top mixer. Start beating the mixture for 2 min to cool slightly. While beating add the eggs one at a time until incorporated. Add the parmesan and the herbs. Place the mixture in a piping bag (should be a thick paste). Over salted boiling water, pipe out 1.5″ of dough and cut with scissors into the water.

Step Two: Prepare Sauce & Dish


1 cup parisienne gnocchi (see recipe above)

¼ cup chanterelle mushrooms, par roasted

¼ cup black trumpet mushrooms, par roasted

⅛ cup caramelized onion

¼ cup rapini, chopped into 2″ pieces

2 tbsp grated parmesan

1 tbsp butter

3 fl oz mushrooms demi

Pinch of mustard frill micro


In a saute pan, brown the gnocchi with half of the butter; once crispy and brown add the caramelized onion, rapini and both mushrooms and saute until heated through. Deglaze with the mushroom demi and reduce by 1/3; then mount with the parmesan and butter. Spoon into a pasta bowl and garnish with the mustard frill.

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