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1
In a non-reactive sauce pot, add water, butter and 1 teaspoon salt.
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2
Heat at medium-high.
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3
Once mixture comes to a simmer, turn heat down to medium and add flour all at once.
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4
Stir rapidly and consistently with a wooden spoon, until the dough pulls away from the sides and the bottom of the pan is clean with no dough sticking to it.
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5
The dough should be glossy and smooth.
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6
Turn off heat and continue to stir rapidly for 5 minutes, evaporating moisture from the dough.
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7
Immediately transfer the dough to an electric mixer with a paddle attachment.
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8
Add 1 teaspoon salt, Dijon mustard, chopped herbs and ground fennel seed.
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9
Mix on low for 1 minute.
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10
Add 3 large eggs, one at a time, beating between low and medium, waiting for each egg to be completely incorporated before adding the next one.
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11
When the dough is cohesive, place into a pastry bag with a 5/8-inch plain round tip.
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12
Bring a pot of lightly salted water to a simmer.
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13
Holding the pastry bag over the edge of the pot of water, squeeze bag and cut dough into 1-inch dumplings with a paring knife.
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14
Allow pieces to fall directly into the water.
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15
Work in batches of 15-20 pieces.
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16
When the gnocchi float to the surface, allow to poach for 2 more minutes.
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17
Then remove pieces with a slotted spoon or strainer to a well-oiled baking sheet.
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18
Taste one for desired tenderness before continuing.
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19
When all of the gnocchi are finished poaching, cool in refrigerator for at least 1 hour.
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20
Cover until ready to use.
