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These are Parisian-style gnocchi, very different than the traditional Italian potato version and actually easier to prepare. The dough is quickly boiled then baked with cheese, producing airy mouthfuls with a slight crust. To blend in the eggs, use a standing mixer with paddle attachment. Gnocchi dough can be refrigerated overnight before boiling and baking. Recipe is from Food & Wine Magazine. For a more savoury version, add chopped fresh herbs – chervil, chives, parsley and tarragon...
Units: US | Metric
Serving Size: 1 (149 g)
Servings Per Recipe: 4