Parisian Gnocchis, Recipe for Parisian Gnocchis (Warm Starters)

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Parisian Gnocchis

For : 8 servings
Time : 1 h 30
Difficulty : medium

For this recipe, you need :

Cream puff paste:
125 g butter
250 g flour
8 eggs
50 g grated cheese
1/2 litre water
salt, pepper, nutmeg
for the sauce:
70 g butter
70 g flour
1 litre milk
for decoration:
100 g grated cheese
50 g butter

Technical Stages :

	1 Prepare all the ingredients.
	2 Prepare the cremer puff paste. To do this, bring the water with the butter and a pinch of salt to a boiling point.
	3 Away from the stove, add the flour in one shot and blend thoroughly with a wooden spatula.
	4 You obtain a "panade" dough. Dry the panade by constantly stirring until it doesn't stick to the sides of the pot anymore.
	5 Take away from the heat and let it cool. Add the eggs one after the other. Mix well before adding the next egg.
	6 Add the grated gruyère.
	7 Blend well. Keep aside.
	8 Prepare a white roux with the flour and butter in order to make a bechamel sauce.
	9 Pour the boiling milk on the cold white roux and whisk thoroughly over medium heat until boiling resumes. Add salt, pepper, and a bit of grated nutmeg.
	10 Cook the sauce for 3-4 minutes, stirring constantly to prevent it from sticking to the pot. Season again if needed.
	11 Fill up a pastry bag equiped with a plain nozzle (#14 or 16) with the cream puff paste. Drop little 2 cm-large (0,79 inch) knobs in simmering water. You can use a short knife.
	12 Let it poach for 6 to 8 minutes in boiling water.
	13 When cooked, transfer in a bowl of cold water to stop the cooking process.
	14 Drain.
	15 Coat the bottom of a gratin or clay dish - or even individual baking dishes - with bechamel.
	16 Spread a layer of gnocchis...
	17 ...coat again with bechamel...
	18 ...and cover with grated grated gruyère and knobs of butter.
	19 Bake in a warm oven (150°C or 302°F) for 15 minutes.
	20 When the top is crusty, serve immediately.