Shallot and Chive Parisienne Gnocchi

Ingredients

• 1 1/2 cups water
• 6 ounces unsalted butter
• 4 teaspoons salt
• 2 cups sifted all-purpose flour
• 2 tablespoons chopped chives
• 2 tablespoons sauteed finely chopped shallots
• 1 cup loosely packed shredded mozzarella cheese
• 5-6 large eggs

Directions

1. 1

   Pate a choux method: melt butter in water with salt over med heat in a heavy bottomed saucepan.

2. 2

   When butter is melted, remove from heat. Add flour and stir to combine.

3. 3

   When mixed, return to heat and cook 5 minutes, stirring constantly until batter gathers in a ball in the center of the pan.

4. 4

   Remove from heat, let cool 5 minutes.

5. 5

   In a mixer, combine cooled mixture with shallots and chives. mix. with mixer running, add eggs one at a time, allowing them to be fully incorporated before adding the next one. Mix mozzarella cheese into batter.

6. 6

   Fill a pastry bag fitted with 5/8in. tip with batter.

7. 7

   Pipe into simmering water, cutting each gnocchi at the pastry tip when they are approximately 1 inch long. Allow to cook through.

8. 8

   Drain on paper towels.

9. 9

   When all gnocchi have been cooked, heat a pan with oil. Sauté gnocchi until browned.

10. 10

    Serve with parmesan cheese.