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Gnocchi Parisienne

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These very tasty gnocchi are made with pâte à choux—the same dough used for profiteroles, cream puffs and éclairs—that is poached and then baked. You don’t need a light hand to make these, as you do for other forms of gnocchi; in fact, the dough comes together quickly in a saucepan and requires vigorous stirring.

Gnocchi Parisienne

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Gnocchi Parisienne

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Gnocchi Parisienne

Posted by: lkohner on February 13, 2008

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