I'm not going to lie, when I saw that we were making gnocchi this month I was a little apprehensive. I've only eaten gnocchi a few times and my impressions have been mixed. I've even made gnocchi twice. The first time was during a cooking class in Florence. Italy. With a real Italian chef. That gnocchi was out of this world delicious. And fun to make. Stateside, I made the recipe again and it wasn't nearly as fun, or delicious.
My apprehension about making gnocchi with French Fridays with Dorie was alleviated when I saw that this wasn't the gnocchi I was expecting. Who would have thought that pate a choux dough could be turned into gnocchi?! Making the dough was easy, I even followed Tante advice and whipped up an egg white to lighten the mixture up. I found a small cookie scoop was the easiest tool to drop the gnocchi into simmering water. The bechamel was easy, although my was lumpy. My fault for adding the milk to quickly. I topped the gnocchi with a mixture of grated Parmesan and Gruyere and popped this fancy French macaroni and cheese into the oven. A quick bake under the broiler helped the dish achieve a lovely suntan brown color.
On to tasting. This was good. A little different (not a bad thing). A lot rich. My daughter said it would be good with bacon and I think she's write. It needed an additional bit of flavor and/or texture to help tone down the richness. One last note - this recipe generates a sinkful of dirty dishes!