pasta recipe:

gnocchi parisienne

ingredients

water	125		ml
butter	50		gm
flour	60		gm
eggs	2		pc
grated cheese (Parmesan)	50		gm
thin Béchamel	250		ml

production

1. Boil the water, butter and salt in a thick bottom pan
2. Remove from the heat and mix in the flour with a wooden spoon, return to a gentle heat
3. Stir continuously until the mixture leaves the sides of the pan
4. Cool slightly and add the eggs; beating well. Add half the cheese
5. Place in a piping bag with a 1/2 cm plain tube
6. Pipe out in 1 cm lengths into a shallow pan of gently simmering salted water
7. Simmer for approximately 10 minutes, drain well
8. Carefully combine well with the Béchamel and place in an earthenware dish
9. Sprinkle with the remaining cheese and gratinée

chef notes:

Gnocchi is an Italian word that means small little dumplings and there are three main classical types:

Parisienne:
made with a choux paste

Romaine:
made with semolina

Piemontaise:
made with potato pulp

email chef@tallyrand.info