Shallot And Chive Parisienne Gnocchi

This is a delicious recipe inspired by a gnocchi recipe in bouchon. The work is definitely worth it in the end!!

Pate a choux method: melt butter in water with salt over med heat in a heavy bottomed saucepan.

When butter is melted , remove from heat.

Add flour and stir to combine.

When mixed , return to heat and cook 5 minutes , stirring constantly until batter gathers in a ball in the center of the pan.

Remove from heat , let cool 5 minutes.

In a mixer , combine cooled mixture with shallots and chives.

Mix.

With mixer running , add eggs one at a time , allowing them to be fully incorporated before adding the next one.

Mix mozzarella cheese into batter.

Fill a pastry bag fitted with 5 / 8in.

Pipe into simmering water , cutting each gnocchi at the pastry.

Allow to cook through.

Drain on paper towels.

When all gnocchi have been cooked , heat a pan with oil.

Saut gnocchi until browned.

Serve with parmesan cheese.

water, unsalted butter, salt, all-purpose flour, chives, shallots, mozzarella cheese, eggs