First, I made sweet potato gnocchi with brown butter sage sauce; then came malfatti, lovely quenelles of Swiss chard, after a dish I loved at Al di La Trattoria in Brooklyn; followed most recently by oh-so-light Viennese gnocchi baked in pumpkin cream. And now here we have these little dough balls again for French Fridays with Dorie, the weekly blogger event where members cook a predetermined dish from Dorie Greenspan's book Around My French Table. Yep, me and gnocchi ... we're tight like that.
The funny thing is, none of the gnocchi I've made are anything alike, and Greenspan's gnocchi a la Pariesienne are no exception. Who knew that orbs of starch could be so various in construction? These are made with pate a choux, also known as pastry cream, a mixture of flour, water, butter, salt and eggs. I have certainly worked with pate a choux before to make things like gougeres, but I've never made gnocchi with it. And to be honest, at first I didn't find the results to be promising - they came out of the water rather pale and misshapen. But that didn't matter once they baked in their sauce of bechamel with cheese on top and everything got puffy and bubbly and turned into this:
links. And if you'd like to join the group, just pick up a copy of the book, sign up, and start cooking along - it's totally worth it! Happy French Friday!