SHALLOT AND CHIVE PARISIENNE GNOCCHI

Shallot and Chive Parisienne Gnocchi image

Provided by LadyBell

Categories Mixer

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

Previous Next

1 1/2 cups water
6 ounces unsalted butter
4 teaspoons salt
2 cups sifted all-purpose flour
2 tablespoons chopped chives
2 tablespoons sauteed finely chopped shallots
1 cup loosely packed shredded mozzarella cheese
5 -6 large eggs

Steps:

Pate a choux method: melt butter in water with salt over med heat in a heavy bottomed saucepan.
When butter is melted, remove from heat. Add flour and stir to combine.
When mixed, return to heat and cook 5 minutes, stirring constantly until batter gathers in a ball in the center of the pan.
Remove from heat, let cool 5 minutes.
In a mixer, combine cooled mixture with shallots and chives. mix. with mixer running, add eggs one at a time, allowing them to be fully incorporated before adding the next one. Mix mozzarella cheese into batter.
Fill a pastry bag fitted with 5/8in. tip with batter.
Pipe into simmering water, cutting each gnocchi at the pastry tip when they are approximately 1 inch long. Allow to cook through.
Drain on paper towels.
When all gnocchi have been cooked, heat a pan with oil. Sauté gnocchi until browned.
Serve with parmesan cheese.