Choux Gnocchi

Little pillows of deliciousness, nom! I never knew you could make gnocchi from choux dough, and that is a pity, because they are amazing. They are a lot lighter than potato gnocchi, and even lighter than ricotta gnocchi (but just as easy to prepare). They are great as a side dish with all sorts of things, for example roast chicken, pork or beef, but they actually go with virtually anything.

Choux Gnocchi (serves 2 generously)
Slightly adapted from Joe Pastry

55 g butter
125 ml water
1/8 tsp salt
1/8 tsp sugar
70 g flour
2 eggs
1/4 cup grated cheese (I used parmesan, but all strong, hard cheeses work well)
1.5 tbsp chopped herbs (I like a combination of parsley and chives)
salt
knob of butter (optional)
extra cheese, to serve (optional)

Combine the butter, water, salt and sugar in a sauce pan (I like to use an anti-stick one). Bring to the boil. Take off the heat, add the flour and stir well. Place back on low heat and keep stirring for 3 minutes. Take off the heat, pour over into a bowl and add the eggs one by one, stirring well until incorporated in between. Add the cheese and the herbs, stir well. Scoop into a pastry bag with only a coupler, or snip of the tip so that a hole of about 1 cm forms.
Bring a pan of water to the boil (it doesn’t have to be a very large one, since you’ll work in batches). Generously add salt. Hold the pastry bag over the boiling water, press about 1,5 cm batter out and “cut” it of with a knife. Repeat this until you have about 25 gnocchi in the water. This procedure is certainly the tricky part of the recipe, the steam is hot and dropping the choux pastry can cause a bit of a splash… so be careful! Boil the gnocchi for 3 minutes, then take them out and repeat with the rest of the batter.
Before serving you can either bake them in the oven with some cheese on top, or saute them with some butter. Both will make them even more puffy and will make the outside crispy.

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