Gnocchi Parisienne

DEAR SOS: Since I have never tasted homemade gnocchi, I can only imagine how exquisite it must be. Is there a simple recipe for a simple cook? I remember trying it years ago, only to discover that gnocchi must be Italian for Super Glue.

--JOHN

DEAR JOHN: Try this recipe, which makes use of pate choux (flour, water, egg paste), the “glue” that keeps gnocchi together. To the pate choux you can add a cup of mashed potatoes instead of cheese for a change. And instead of using a pastry bag, you can roll bullet-size pieces in floured hands and drop in hot water to cook.

GNOCCHI PARISIENNE

Water

3 tablespoons unsalted butter or margarine

1 1/2 cups flour

3 eggs

1 teaspoon Dijon mustard

1/2 teaspoon dry mustard

Salt

Dash cayenne pepper

1/3 cup grated dry Jack or Parmesan cheese

Melted butter or homemade tomato sauce

In heavy saucepan combine 1 1/2 cups water and butter. Heat to boiling. Remove from heat. Immediately add flour, all at once, beating with wooden spoon until smooth. Beat in eggs, 1 at time, beating well after each addition. Stir in mustards, 1 teaspoon salt, cayenne and cheese. Spoon mixture into pastry bag fitted with large plain tip.

Heat large pot of salted water to boiling. Reduce heat so water barely simmers. Pipe out dough in 1-inch lengths, cutting with knife against tip, and let fall into water. Cook until gnocchi float to surface, 10 to 15 minutes. (Test for doneness by cutting 1 with fork to see if firm.)

Drain gnocchi and place in buttered baking dish. Serve immediately or reheat at 300 degrees 10 minutes. Serve with melted butter or homemade tomato sauce and additional grated cheese, if desired. Makes 4 servings.

Each serving contains about:

329 calories; 818 mg sodium; 189 mg cholesterol; 15 grams fat; 34 grams carbohydrates; 13 grams protein; 0.17 gram fiber.

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