Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
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.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Baking Pate a Choux to Form Puffs or Eclairs

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Pate a Choux Dough

Recipe courtesy of Peggy Cullen

Pate a Choux Centerpiece

Recipe courtesy of Jacques Torres

Pate a Choux

Recipe courtesy of Carla Pellegrino

Pate-a-Choux Waffles

Recipe courtesy of Duff Goldman

Sweet or Savory Pate a Choux

Recipe courtesy of Alton Brown

Pate-a-Choux Breakfast Sliders

Recipe courtesy of Duff Goldman

Pate a Choux: a Classic Pastry Goes Mexican

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.