There are four eggs in the pâte à choux for this gnocchi.
Yes, you read that right. You use cream puff dough to make Pariesienne gnocchi. And, of course, béchamel sauce and melted cheese.
Other than, “Oh, man,” here is what I was basically thinking when I first read this recipe:
“Turn the page. Just skip this French Friday. Don’t even read the whole thing. Move on. There’s nothing to see here. I mean, cream puff dough, béchamel, and Gruyère cheese? The holidays just ended, for Pete’s sake. Haven’t you had enough? In the name of all that is good and holy, don’t do it!”
But I had to try it.
If you really think about it, it’s not all that different from macaroni and cheese.
Besides, it gave me a good excuse to try out one of my Christmas gifts from Jim: a rounded-bottom saucier. I used it to make the dough and the béchamel for this dish.
And I love to make this particular dough and this sauce. They are so easy, delicious, and versatile. How could I not want to make a dish that calls for both?
Here, you have the option of resting the dough for up to two hours. I let it rest for about an hour, and then continued on to make the béchamel, grate the cheese, and make the gnocchi. All of the steps were simple, but it was time consuming.
Why is it so challenging to photograph saucy, cheesy, white food when it’s so damned easy to eat it?
And trust me, this was easy to eat. I loved its silky creaminess. It’s really too bad that neither of the boys would eat more than a few bites of it. I’m sure next week will be a different story.