Parisian Gnocchi

Prepare a portion of choux pastry as per directions.

While the choux pastry is still warm, add all remaining ingredients and beat until combined. Allow the mixture to cool slightly and then transfer to a pastry bag or heavy-duty plastic bag (zip locks are good).

Heat a large pot of salted water on the stove until barely simmering. If using a plastic bag, snip the corner off the bag to create a hole about one inch in diameter. Squeeze the dough out through the hole chopping the dough about every 1/2 inch with a sharp knife. Allow the dumplings to fall into the water. Cook a few dozen dumplings at a time for a few minutes until they float to the surface, keeping the water barely simmering throughout. Lift dumplings out with a slotted spoon and transfer to a tray or plate lined with wet paper towel. Repeat with the remaining dough mixture until it is all used.

When the gnocchi have all cooked, refrigerate for at least 30 minutes or a day until they are firm. When ready to use, pan fry in butter on high heat until golden brown on both sides. When frying the dumplings, don't crowd the pan or they will turn to mush.

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Serving suggestions

Pan fried fish and herbs
Add a finely minced scallion and two tablespoons of chopped dill to the gnocchi once cooked and serve with a piece of pan fried white fish.

Spring vegetables and parmesan
Combine cooked gnocchi with some pan fried zucchini, tomatoes and asparagus, a smattering of freshly chopped herbs and a generous sprinkling of parmasan cheese.

Fresh fava beans and pea shoots
Pair cooked gnocchi with freshly cooked fava beans and some snow pea shoots. Sprinkle liberally with grated pecorino cheese.