Shallot and Chive Parisienne Gnocchi

1. 1

   Pate a choux method: melt butter in water with salt over med heat in a heavy bottomed saucepan.

2. 2

   When butter is melted, remove from heat.

3. 3

   Add flour and stir to combine.

4. 4

   When mixed, return to heat and cook 5 minutes, stirring constantly until batter gathers in a ball in the center of the pan.

5. 5

   Remove from heat, let cool 5 minutes.

6. 6

   In a mixer, combine cooled mixture with shallots and chives.

7. 7

   mix.

8. 8

   with mixer running, add eggs one at a time, allowing them to be fully incorporated before adding the next one.

9. 9

   Mix mozzarella cheese into batter.

10. 10

    Fill a pastry bag fitted with 5/8in.

11. 11

    tip with batter.

12. 12

    Pipe into simmering water, cutting each gnocchi at the pastry tip when they are approximately 1 inch long.

13. 13

    Allow to cook through.

14. 14

    Drain on paper towels.

15. 15

    When all gnocchi have been cooked, heat a pan with oil.

16. 16

    Saute gnocchi until browned.

17. 17

    Serve with parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.