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Gnocchi Parisienne

It has been my mission to create cloud-like gnocchi. This is the closest I have come to it. A trick is to place a piece of twine from one side of the pot to another and use a pastry bag ---- boil the h20 and use the twine to cut the mixture from the pastry bag. Genius Debuted recipe 10/5/2018

Prep
Cook
Serves 4people
Ingredients
2 1/4
cups water (divided)
1 1/4
cup unsalter butter (10oz) divided
3/14
tsp kosher salt
2 1/4
cups flour
6
oz comte cheese (1 1/2 cups) grated can sub gruyre or tontina
7
large eggs
1/2
cup chopped chives
2
tsp Chopped sage
1/4
cup thinly sliced jambon (ham)
Directions
1.
Brings 2 cups h20, 3/4 cup butter, and salt to a boil
2.
Removed from heat add 2 1/4 cups flour
3.
Cook over medium hear, stirring wtih wooden spoon (about 4 minutes)
4.
Remove from heat
5.
Stir in 3/4 cup cheese
6.
Transfer to kitchen aid/paddle
7.
Beat low until no longer steaming
8.
Add eggs one at a time
9.
Add chives
10.
Chill for 1 hour
11.
Bring pot of boiling water and drop gnocchi
12.
Once they rise to surgace
13.
Boil 1 1/2 minutes (90 seconds)
14.
Pipe dough into pot using plastic bag and twine across tip
15.
Brown 1/4 cup butter until foam stops (2 minutes)
16.
add 1 T sage
17.
Add 1/2 gnocchi brown 3 minutes
18.
plate over jambon / ham

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