Chapter 2 · The French Laundry Years
The Story
Ingredients
Serves 6
Method
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Bring the water, butter, and salt to a simmer. Add the flour all at once and stir until a smooth dough forms and pulls from the pot.
Cook the dough over medium heat for 2 to 3 minutes to dry it slightly.
Transfer to a mixer or bowl. Beat in the mustard, herbs, and Parmesan, then add the eggs one at a time until the dough falls slowly from a spoon.
Pipe or spoon small dumplings into barely simmering salted water. Poach until they float and feel set, about 4 minutes.
Lift out, drain, and either sauce immediately or chill for later. Reheat in butter or bake with Mornay.
Jason's Notes
This is French gnocchi, not the potato version. You are really making a savory pate a choux, then poaching it until it turns light and delicate.
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