Poaching Pate a Choux to Form Gnocchi

• 1 recipe Basic Pate a Choux

1. Because you will need to cook the gnocchi quickly once the batter is ready, do the following before you begin making the pate a choux.
2. Bring a large stockpot of salted water to a boil and reduce to a simmer.
3. Have a large bowl of iced water nearby.
4. Make choux paste according to directions.
5. Fill a pastry bag with large plain tip #8 with batter.
6. Holding pastry bag in over simmering water, gently squeeze out dough, slicing into one inch lengths with a paring knife.
7. Working in 4 batches of about 20 pieces, cook gnocchi at a slow simmer, stirring occasionally, until they start to puff, about 5 minutes.
8. They should resemble floating corks.
9. To test for doneness, remove a dumpling and cut in half.
10. The center should have tiny holes.
11. With a slotted spoon, transfer gnocchi to the bowl of iced water to chill.
12. Drain well in a colander.
13. Can be stored in refrigerator for up to two days.

recipe basic

Taken from www.foodnetwork.com/recipes/poaching-pate-a-choux-to-form-gnocchi-recipe.html (may not work)