Gnocchi in Broth with Phyllo
After moving to New York from France in the early 1990s. Francois Payard became executive pastry chef at Manhattan's Le Bernadin, then at Daniel. He opened Payard Patisserie & Bistro in 1997. At the restaurant, Payard's executive chef, Philippe Bertineau, prepares individual servings of this gnocchi in small porcelain crocks or copper pans. For the phyllo crust, he quarters the layered dough (Step 1) and tops the dishes with it; as the phyllo bakes, it molds to the sides of the crocks.
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