Parisienne Herb Gnocchi

• 1 1/2 Cups Water
• 6oz Butter
• 1 tbl and 1 tsp salt
• 2 cups AP flour
• 2 tbl Dijon mustard
• 1 tbl chervil, minced
• 1 tbl chives, minced
• 1 tbl parsley, minced
• 1 tbl tarragon, minced
• 1 cup swiss or parmesan chesse, grated
• 6 large eggs

1. Combine water, butter and 1 tsp salt in a large sauce opt and bring to a simmer. Stir in four slowly with a wooden spoon. Stir for 5 min until you see steam and you can smell cooked flour.
2. Transfer dough to a mixer with a dough hook and add mustard, herbs, rest of salt and mixe until it easily forms a ball. Add cheese and mix until well combined.
3. Then set mixer on low and begin adding eggs one by one until texture is such that it will easily slide off a spoon.
4. Then, scoop dough out of mixer, into a pastry bag and let it rest for 30 minutes.
5. Pipe small "nugget" sized balls onto a piece of parchment paper.
6. Then bring a pot of water to a light boil and drop each gnocchi into the water for 3 minutes. Remove with a strainer and serve

water, butter, salt, flour, mustard, chervil, chives, parsley, tarragon, swiss, eggs

Taken from www.epicurious.com/recipes/member/views/parisienne-herb-gnocchi-50119115 (may not work)