This dough is essentially a savory pate a choux (cream puff dough). First make sure you have all your ingredients laid out and ready to go. Then bring the water, butter and salt to a boil, allowing the butter to melt fully. Remove the pot from the heat and add your flour all in one go. Stir vigorously to combine and return the pot to medium heat. Stir constantly until it pulls away from the pot, forming a ball/wad of dough (very technical, I know). Once it reaches this stage, transfer the dough to a stand mixer (with the paddle attachment). Add the cheese and dijon, mixing just to combine. Allow the dough to cool off a bit before adding the eggs because we all know that unless you are specifically making scrambled eggs, you never want eggs to scramble. Give it about 5 minutes and you should be ready for the next step.
Add the eggs one at a time while mixing on low speed. In between additions you can crank up the mixture to make sure everything is nice and well…mixed, for lack of a better word. I’ve already used “combined” and “incorporated”. That’s a lie, “incorporated” is still free for the taking. Ok so the dough – you want it to be well “incorporated” before you add any more eggs. The end product will be thick yet fluid enough to ribbon off of a spoon (similar to spatzle dough if you have ever made spatzle).
Now it’s time for the fun part. Bring a large pot of water to the boil. Meanwhile transfer the dough to a piping bag (large Ziplock bags also do the trick). Cut the tip so it produces gnocchi with a circumference of about 1.5cm. So now the water is boiling and you are ready to go. Put the piping bag in one hand and a sharp paring knife in the other. While you squeeze out the dough with your one hand you want to cut off uniform segments into the boiling water with your other. Otherwise you are just going to end up with a long rope of gnocchi.
Easy peasy right? When they float to the surface it’s their way of telling you that they are done. Remove the gnocchi with a slotted spoon and place it in a single layer on a plate or cookie sheet. I had to do 2 batches with this amount of dough.
To finish everything off I sauteed the gnocchi in some brown butter, adding a handful of rustically ripped parsley at the very end. After garnishing with sauteed portabellos and an extra grating of aged gouda, it was time to taste my efforts. Light and pillowy, I would have to say I like these better than traditional potato gnocchi. Not to mention they are much easier/less time consuming to make! Yet another successful TK recipe!