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1
In a saucepan, combine water, salt and spices along with 2 tablespoons of the butter.
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2
Bring mixture to a boil over high heat.
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3
As soon as the water boils and butter is melted, add the flour all at once.
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4
Beat the dough with a wooden spoon until it is thick, smooth and forms a ball.
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5
Continue to cook, stirring constantly to dry out the dough, about 30 seconds.
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6
Transfer the dough to a mixing bowl and let cool slightly, about 5 minutes.
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7
(You are cooling it long enough that it will not cook the eggs you are going to add.
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8
).
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9
Beat 1 egg into the dough until incorporated.
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10
Be sure to scrape the bowl a couple times so that the egg is evenly incorporated.
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11
Beat in 1/4 cup of grated cheese and another egg until blended, followed by the last egg until the dough is very smooth.
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12
Make sure you get each egg well incorporated before adding the next.
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13
Preheat the oven to 350.
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14
Bring a large pot of salted water to a boil.
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15
Set a bowl of ice water near the stove.
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16
Transfer the dough to a resealable plastic bag, pressing it into one corner.
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17
Cut off the tip of the bag.
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18
The opening should be about 1 inch long.
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19
Reduce the heat under the boiling water to maintain a gentle simmer.
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20
Carefully hold the bag over the water and press out the dough, using a small sharp knife to cut it into 1 1/2 inch lengths before it drops into the pot.
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21
Do this as quickly as you can so they cook evenly.
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22
Simmer the gnocchi for about 3 minutes.
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23
With a slotted spoon, transfer the gnocchi to the ice water bath to stop the cooking.
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24
Transfer the cooked and cooled gnocchi to paper towels and pat dry.
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25
Grease a 9-by-12-inch baking dish with the remaining 1 tablespoon of butter.
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26
Arrange the gnocchi in the dish and sprinkle with the remaining 2 tablespoons of cheese.
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27
You can also top with bacon bits at this point if you so desire.
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28
Bake until puffed, about 25 minutes.
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29
Preheat the broiler.
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30
Broil the gnocchi 6 inches from the heat for 1 to 2 minutes, or until browned.
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31
Serve right away.
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32
NOTE: The gnocchi can be boiled and cooled in advance and refrigerated overnight before baking and broiling.
