Gnocchi à la Parisienne
Italian style potato dumplings but made with Paris, France flair. This recipe is a good way to use up leftover Pâte à Choux or Quick change pastry by mixing it with leftover mashed potatoes to create a soft potato dumpling.
|1||cup||Basic Pâte à Choux - Quick Change Pastry (Puffs)|
cooked and mashed
Heat the mashed potatoes over medium heat in a saucepan. Stir constantly until a film of potatoes forms on the bottom of the saucepan.
The idea is to evaporate as much water as possible from the potatoes.
Stir in one cup of the leftover Choux pastry and mix well. The mixture will be stiff and sticky.
Add salt and pepper and mix well. Add 1 cup of the shredded swiss cheese. Taste and adjust seasonings.
You can use any kind of cheese that you have on hand.
Bring a large pot or sauté pan of water almost to boiling. Do not let the water boil just hold it just before it begins to boil.
Using floured hands and a floured surface take potato mixture by the tablespoonful and gently roll into a small log or gnocchi shape.
Gently place each log into the nearly boiling water. Repeat until all the potato mixture has been used up.
The dumplings are done when they float to the top of the nearly boiling water. Watch the water carefully and adjust the heat to avoid large bubbles from breaking apart the dumplings.
Arrange the dumplings on a buttered heat proof dish. Top with the remaining shredded cheese. Parmesan cheese also works well. You may also top with sliced green onions, chives or other herbs as desired.
You can prepare the dish well in advance and hold in the refrigerator for hours.
To serve, pre-heat oven to 375℉ (190℃) F and heat until the dumplings are heated through and the cheese is melted and/or brown and bubbling.