Poaching Pate a Choux to Form Gnocchi

1. 1

   Because you will need to cook the gnocchi quickly once the batter is ready, do the following before you begin making the pate a choux.

2. 2

   Bring a large stockpot of salted water to a boil and reduce to a simmer.

3. 3

   Have a large bowl of iced water nearby.

4. 4

   Make choux paste according to directions.

5. 5

   Fill a pastry bag with large plain tip #8 with batter.

6. 6

   Holding pastry bag in over simmering water, gently squeeze out dough, slicing into one inch lengths with a paring knife.

7. 7

   Working in 4 batches of about 20 pieces, cook gnocchi at a slow simmer, stirring occasionally, until they start to puff, about 5 minutes.

8. 8

   They should resemble floating corks.

9. 9

   To test for doneness, remove a dumpling and cut in half.

10. 10

    The center should have tiny holes.

11. 11

    With a slotted spoon, transfer gnocchi to the bowl of iced water to chill.

12. 12

    Drain well in a colander.

13. 13

    Can be stored in refrigerator for up to two days.

No additional tips available.