This week's selection is a celebration of creamy, rich dairy. Dorie likens this dish to mac and cheese: hearty comfort food. Don't be fooled by the word "gnocchi" in the title; these little dumplings are made of cream puff dough.
I couldn't wrap my head around pate a choux as pasta--I think of it more as pastry. It is the dough used for eclairs, cream puffs, and delicious gougeres. In this case the choux dough is poached in water, much like gnocchi, and afterwards are baked in bechamel and (in my case) Comte and Emmental.
I messed up on the bechamel sauce--I thought I overcooked it, but now I wonder if my proportions were off. The sauce cooled to a thick blob, which today looked like a nice chunk of ricotta. I added a bit more milk over low heat and stirred and stirred. Eventually what I got was a thick, and yet creamy, white sauce. Pourable!
Dorie says this dish isn't any good as leftovers, so I decided to freeze the majority of the "gnocchi" and made a smaller portion. It was perfect this evening after a long, cold, rainy day.