Ingredients
1 ½ Cups Water
6oz Butter
1 tbl and 1 tsp salt
2 cups AP flour
2 tbl Dijon mustard
1 tbl chervil, minced
1 tbl chives, minced
1 tbl parsley, minced
1 tbl tarragon, minced
1 cup swiss or parmesan chesse, grated
6 large eggs
Preparation
Combine water, butter and 1 tsp salt in a large sauce opt and bring to a simmer. Stir in four slowly with a wooden spoon. Stir for 5 min until you see steam and you can smell cooked flour.
Transfer dough to a mixer with a dough hook and add mustard, herbs, rest of salt and mixe until it easily forms a ball. Add cheese and mix until well combined.
Then set mixer on low and begin adding eggs one by one until texture is such that it will easily slide off a spoon.
Then, scoop dough out of mixer, into a pastry bag and let it rest for 30 minutes.
Pipe small “nugget” sized balls onto a piece of parchment paper.
Then bring a pot of water to a light boil and drop each gnocchi into the water for 3 minutes. Remove with a strainer and serve
