GNOCCHI DE POMMES DE TERRE [Potato Gnocchi]
These make a good luncheon dish, or may be used as a starchy vegetable to accompany a roast.
Ingredients
Instructions
  1. Peel and quarter the potatoes. Boil in salted water until tender. Drain and put through a ricer. You should have 2 cups.
  2. Dry out the potatoes by stirring them in a heavy-bottomed saucepan over moderate heat for a minute or two until they film the bottom of the pan. Remove from heat.
  3. Beat the pâte à choux and the cheese into the potatoes. Correct seasoning.
  4. Take the mixture by dessert-spoonfuls and roll it with the palms of your hands on a lightly floured board to form cylinders about 2½ inches long and 1 inch in diameter.
  5. Slip the gnocchi into the simmering water and poach, uncovered, for 15 to 20 minutes. Water should remain almost but not quite at the simmer throughout the cooking. If it boils, the gnocchi may disintegrate. When they have swelled almost double, and roll over easily in the water, they are done. Drain on a rack or a towel
Recipe Notes

TO SERVE:
Gnocchi Gratinés au Frontage
[Gnocchi Baked with Cheese]
The preceding gnocchi
½ cup grated Swiss or Parmesan cheese
2 Tb butter cut into pea-sized dots
Arrange the drained gnocchi in a shallow, buttered, baking dish. Spread the cheese over them and dot with the butter. Set aside uncovered.
Ten minutes before serving time, reheat and brown them slowly under a moderately hot broiler.