Parisian Style Gnocchi

For the choux pastry, sift the flour. Beat the eggs. Bring the milk to the boil in a sauté pan, season with salt, pepper and nutmeg and stir in the butter in small pieces. When it boils, remove the saucepan from the stove. Sift the flour into the milk and stir with a wooden spatula to prevent lumps from forming. When the dough is firm and uniform and separates well from the saucepan, place the sauté pan on the kitchen stove again over low heat. Stir in first the eggs, then the very finely grated Emmental cheese with a wooden spoon, remove the saucepan from the kitchen stove.

Boil two liters of heavily salted water, then reduce the heat. Use a spoon to scoop out dough eggs and scrape them off with your finger into the water, which is no longer boiling. Alternatively, a piping bag with a separately sized nozzle can be used as well. Cook the gnocchi for about 5 minutes. Drain in a colander, return to the saucepan, rinse with cold water and drain.

For the béchamel, prepare a white roux in a small saucepan, that is a binding of melted butter and flour, not leaving the saucepan on the hot plate for too long. On top of the cooled roux, pour boiled milk and mix heartily with a whisk. Season the béchamel with salt and nutmeg.

Preheat the oven to 140 °C. Let the butter melt. Divide the gnocchi evenly between two buttered soup plates, sprinkle with a little bechamel.

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