Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
6 appetizers or 4 entrees
Level:
Easy

Ingredients

Directions

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 one inch 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.

IDEAS YOU'LL LOVE

Pate a Choux Dough

Recipe courtesy of Peggy Cullen

Traditional Poached Salmon

Recipe courtesy of Nancy Fuller

Ricotta Gnocchi

Recipe courtesy of Geoffrey Zakarian

Gnocchi with Tomatoes, Basil and Olives

Recipe courtesy of Giada De Laurentiis

To Poach Chicken Breasts

Recipe courtesy of Gourmet Magazine

Perfect Poached Eggs

Recipe courtesy of Alton Brown

Ginger Poached Pear

Recipe courtesy of Guy Fieri

Vanilla Poached Pears

Recipe courtesy of Food Network Kitchen

Potato Gnocchi with Wild Mushroom Sugo

Recipe courtesy of Michael Chiarello

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking