Recipe: Gnocchi à la Parisienne

1 In a fairly thick saucepan pour 1/2.1 qt (2 liter) of water then add the butter with a pinch of salt.
When boiling, pour in all the flour at once and mix with a spatula for at least two minutes always on the heat (scrape off the thin film that sticks to the bottom and sides). When your dough is well dried out it should no longer stick at all to the saucepan.

2 Pour it then into a salad bowl then mix with a spatula the eggs one by one and finally incorporate the gruyere.

3 Boil 2.1 qt (2 liters) of water and salt with coarse salt.

4 In the meantime prepare your béchamel.
https://www.aftouch-cuisine.com/recette/sauce-bechamel-345.htm

5 Poach the gnocchi
a) Place all of the choux paste in a piping bag fitted with a plain nozzle.
b) Hold the piping bag with your left hand (full hand) and place it on the edge of the saucepan.
c) Push the dough above the simmering water, cutting with a small knife (office knife) small pieces of 2 centimeters in length (try to do this operation quickly so that all the gnocchi are cooked at about the same time).
d) From time to time give the pot a circular movement to disperse the gnocchi in the cooking water and let them simmer for 8 minutes (without boiling).
e) When the gnocchi are cooked they rise to the surface turning on themselves.
f) Then, refresh them under running water and as soon as complete cooling is observed, carefully drain them in a large colander.

6 Preheat oven to 320°F (160°C) (Gas mark 5)

7 Spread 2 tablespoons of béchamel on the bottom of your gratin dish (earthenware or porcelain), then distribute the gnocchi evenly in the dish and coat with the remaining béchamel.
Sprinkle with the 3.5 oz (100 g) of gruyere