Parisian gnocchi

Ingredients for 4 servings:

• 125 ml water
• 30 g butter
• 65 g flour
• 2 eggs
• 15 g cheese, grated (Gruyère)
• Salt and pepper, black
• nutmeg
• 15 g butter
• 2 tbsp flour
• 250 ml milk
• 100 g ham, cooked
• 50 g cheese, grated (Gruyère)
• Butter for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

made from choux pastry

Bring the water to a boil with butter, a little salt and pepper, and a pinch of nutmeg. Stir in the flour all at once with a wooden spoon, stirring until you have a smooth dough that begins to pull away from the pan. Transfer the dough to a bowl and stir in the two beaten eggs one at a time, fold in the cheese, and set the dough aside. For the sauce, melt the butter in a saucepan over medium heat and sauté the flour for about 3 minutes. Remove the pan from the heat and add the cream, stirring constantly, until smooth. Return the pan to the heat, add the diced ham and grated cheese, simmer for a few minutes on low heat, and season with salt and pepper. Preheat the oven to 160°C (320°F) and bring a pan of salted water to a boil. Using a piping bag fitted with a medium-sized round nozzle, press the gnocchi dough into the boiling water, cutting each piece into approximately 2.5 cm long pieces with a knife. Bring to a rolling boil. Once the gnocchi rise to the surface, cook for another 30 seconds, then remove with a slotted spoon and refresh in cold water; then drain well. Grease a casserole dish (or several ramekins) and season with salt and pepper. Pour in about a quarter of the sauce and arrange the gnocchi on top, layering a little sauce on each layer. Bake the dish for 10 minutes at 160°C, then briefly broil it under the grill until golden brown. This recipe serves as a starter for 4 people or as a main course for 2.