Yield: 4 servings
|1 \N||Recipe Basic Pate a Choux|
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.
Bring a large stockpot of salted water to a boil and reduce to a simmer. Have a large bowl of iced water nearby.
Make choux paste according to directions. Fill a pastry bag with large plain tip #8 with batter. Holding pastry bag in over simmering water, gently squeeze out dough, slicing into oneinch lengths with a paring knife. Working in 4 batches of about 20 pieces, cook gnocchi at a slow simmer, stirring occasionally, until they start to puff, about 5 minutes. They should resemble floating corks. To test for doneness, remove a dumpling and cut in half. The center should have tiny holes.
With a slotted spoon, transfer gnocchi to the bowl of iced water to chill. Drain well in a colander. Can be stored in refrigerator for up to two days.
Yield: 6 appetizers or 4 entrees TOO HOT TAMALES SHOW #TH6299