Poaching Pate a Choux to Form Gnocchi

Because you will need to cook the gnocchi quickly once the batter is ready, do the following before you begin making the pate a choux. Bring a large stockpot of salted water to a boil and reduce to a simmer. Have a large bowl of iced water nearby.

Make choux paste according to directions. Fill a pastry bag with large plain tip #8 with batter. Holding pastry bag in over simmering water, gently squeeze out dough , slicing into one inch lengths with a paring knife. Working in 4 batches of about 20 pieces, cook gnocchi at a slow simmer , stirring occasionally, until they start to puff, about 5 minutes. They should resemble floating corks. To test for doneness, remove a dumpling and cut in half. The center should have tiny holes. With a slotted spoon, transfer gnocchi to the bowl of iced water to chill. Drain well in a colander . Can be stored in refrigerator for up to two days.