It's Choux Time, Part 2: Baked Gnocchi (ala Gnocchi Parisienne)

Gnocchi is one of those things I feel like is easier to learn if you spent a lot of your time watching your grandma make it. It's a dish I'm scared to attempt, especially after hearing how hard it is to make the perfect gnocchi. I've been trying with easier versions, namely ricotta gnocchi that has not ended up as light and fluffy as I have hoped. When I saw a recipe for gnocchi parisienne, I was excited to find a new way to approach the dish, using the choux dough I've become so fond of.

The process of piping and cutting the dough into boiling water (described below) sounds weird and difficult, but is actually pretty gosh darn easy. I read one recipe that recommends transferring the cooked gnocchi to a baking dish to dry in a single layer. I'm going to try that next time - the gnocchi was so delicate even after it cooked that it mushed up a bit when I put it in a bowl before baking it. I actually ended up browning the gnocchi in a bit of olive oil before mixing it with the sauce.

I'm thinking the possibilities for sauces for gnocchi parisienne are endless. Pretty much anything you'd put into a baked pasta will work here. Also, when you're serving this up, keep in mind the gnocchi are deceptively filling - they taste all light and airy, but are packed in with a lot of butter and flour.

Note: I've been using the Cordon Bleu recipe for my dough, which calls for four eggs. However, I found that the dough came out a eggier than my liking. So, I've adjusted it to three eggs. Try it either way, and see which you prefer.

Baked Gnocchi (ala Gnocchi Parisienne)

1 cup water
1/2 cup (1 stick) butter
1 cup flour
1 tsp salt
3-4 eggs (see note above)
1 large shallot, diced
2 large garlic cloves, minced
8 oz. sliced mushrooms
1 tsp. dried tarragon
1 6 oz. bag of baby spinach
1/2 cup cottage cheese or ricotta
2 cups (1 8 oz. bag) Italian cheese mix (mine was three cheeses - Mozzarella, Provolone, and Parm)

1) Preheat oven to 400 degrees. To make the choux dough: in medium stock pot, bring butter and water to a boil. Once butter is melted, remove from heat and stir in flour until dough is smooth and shiny with a wooden spoon (whisks don't work in my experience). Add eggs slowly and mix until well incorporated and smooth. Return to low heat and stir a minute or two to dry off any excess moisture.

2) In a large saute pan, cook the shallot and garlic in olive oil until soft. Add the mushrooms, tarragon, and a generous pinch of salt, and cook on medium-low heat until mushrooms are soft, 10-15 minutes.

3) Bring a large pot of water to a rolling boil. Transfer the choux dough to a 1-gallon ziplock bag and cut a small hole in the corner. Using one hand, squeeze the dough out of the bag. Using the other hand, cut the dough into 1-inch strips into the water with a kitchen night. Continue until all your dough is done. Gnocchi are ready when they float to the top of the pot. (If your pot can't hold all the gnocchi, remove some with a slotted spoon, transfer to a bowl or dish, and drizzle with a touch of oil.)

4) Add the spinach to saute pan with the mushrooms and cook until wilted, about 5 minutes.

5) In a large bowl mix together the cottage cheese/ricotta and 1 cup of shredded cheese. Add the gnocchi and spinach-mushroom mix and fold gently (be careful not to crush the delicate gnocchi.) Transfer to a greased pan and top with remaining cheese.

6) Bake until cheese is brown and crispy, about 30 minutes. Serve immediately.