Presenting a French twist on an Italian classic, this gnocchi is easy and simple to prepare. Known as a Parisian gnocchi, the dough is a pate a choux dough, which is commonly used to make cream puffs or éclairs. The base pate a choux dough is versatile and has both sweet and savory applications depending on what is added to the dough and how it is cooked. For the savory application, we are adding in herbs and poaching them in boiling water. The resulting gnocchi is light and airy with a flavorful taste when sautéed in brown butter, basil, and cherry tomatoes.
From five common ingredients you probably have in your refrigerator right now, you can whip up this recipe or make some cream puffs if the mood strikes you. For the gnocchi, herbs are added and the dough is poached in water for a savory application. For cream puffs, leave out the herbs and bake in the oven or for churros deep fry the dough in oil and roll in sugar and cinnamon. Either way, you will come to love this easy dough. So get creative and experiment!