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PARISIAN GNOCCHI
Prepare the cream puff pastry with the salt, pepper and a pinch of nutmeg. Bring 2 quarts of salted water to a boil. Fill the pastry bag and squeeze out the cream puff pastry into the boiling water a inch at a time, using a knife to cut off each length of gnocchi. Remove and drain them as soon as they rise to the surface. Butter the baking pans and line them with a layer of puff patsry rolled out thin. Prick the puff pastry with a fork and leave to rest while you prepare the white sauce. Stir in 3/4 of the cheese and add the gnocchi. Fill the pans, sprinkle with the remaining cheese and dot with butter. Preheat the oven for 20 minutes on 420 F. Cook the gnocchi for 30 to 40 minutes, keeping an eye on the puff pastry. The gnocchi in cheese sauce can also be baked in a gratin dish, for 25 to 30 minutes, without any puff pastry.
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For the cream puff pastry:
1 cup flour
3 1/2 oz butter
1 cup water
4 eggs
salt, pepper, nutmeg
For the cheese sauce:
1 3/4 oz grated swiss cheese
2 tbsp flour
2 cups milk
2 tbsp butter
salt, pepper, nutmeg
1 pack frozen puff pastry
6 small 3 1/4 inch round baking pans or a 10 1/2 inch round one
