Paris-Style Gnocchi
A soft, chewy Parisian-style gnocchi made from a choux pastry base, blended with cheese, boiled to set, then drizzled with white sauce and baked.
Ingredients
water (for making choux pastry batter)
10 oz (300 g)
cheese (grated)
4 oz (120 g)
white sauce (see page 159)
1 pt (6 dl)
Instructions
1
Make the batter
Make the choux pastry batter, add 2 oz (60 g) of grated cheese
2
Shape and simmer
Transfer to a piping bag, pipe into boiling salted water, cut into 0.5-1 inch (1.25-2.5 cm) long segments, simmer over low heat for 10 minutes
3
Assemble and bake
Drain, place in a heatproof dish greased with butter, drizzle with white sauce, sprinkle with remaining cheese, and bake under a salamander until golden
