Ingredients Jump to Instructions ↓

  1. 1 ? cups of cold water

  2. 3 tablespoons of butter cut into small pieces

  3. 1 ? cup flour

  4. 3 large or 4 small eggs

  5. 1/3 cup grated Parmesan cheese

  6. 1 teaspoon salt

Instructions Jump to Ingredients ↑

  1. In a small sauce pan, heat water and butter to a boiling. When it begins to boil, remove from heat and add the flour. Beat with a spoon until the dough pulls away from the side of pan and forms a large ball.

  2. Transfer dough to a mixer; beat in one egg at a time making sure to fully incorporate each egg before adding the next one. Beat the last egg until the dough is shiny.

  3. Beat in cheese and salt.

  4. Fill a pastry bag fitted with a plain large tube with the dough.

  5. Have a large pot of water on the stove with boiling salted water. Reduce the heat so that the water just simmers. It should barely move.

  6. Pipe out 1-inch pieces of gnocchi, cut them off with a knife, and let them drop right into the hot water. They will sink to the bottom, but as the poach they puff up to the size of walnuts and will float to the top.

  7. Cover the surface of the hot water with a double layer of paper towel. (This will keep the gnocchi moist when they float. Otherwise their top sides will be exposed to the air and will dry out.) 8. In about 10-15 minutes the gnocchi will be set. Be sure the water remains at the gentlest simmer throughout, because if it boils, the gnocchi will disintegrate and you will be left with a lovely pan full of mush. You can test for doneness by cutting one gnocchi in half to make sure it is set.

  8. Remove the gnocchi from the water and dress with sauce.


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