Review of last recipe (photo above) - The pic I should have taken was the one as I threw it in the garbage disposal.  This is the first time I tossed the recipe out even before I tasted it, because (yuck), it was truly gross!  I did take a bite and the aspic just ruined some good asparagus.

TODAY'S RECIPE - PARISIENNE GNOCCHI
Another recipe credited to Cooking With Jacques Pepin (1982) brought to you by Cuisinarts.  In their caption/description, it's stated that these "are marvelous little dumplings made of cream puff dough, poached in water and finished in the oven".  We shall see.

350 degree oven
Serves 6-8

1 cup water
1/3 tsp grated nutmeg
1 cup flour 3 eggs
1/2 tsp salt
1/4 stick butter (plus 1 tbsp for the dish)
1/4 cup grated parmesan cheese (plus 1 tbsp to sprinkle on top)

Place the water, salt, nutmeg and butter in a heavy saucepan and bring to a boil  Drop entire cup of flour into the mixture at once and mix quickly with a sturdy wooden spoon.

Keep stirring until mixture forms smooth mass that separates easily from the side of the saucepan.  Cook and stir for 30 seconds more.  Transfer dough to a bowl.  Cool 5 minutes, add 1/4 cup parmesan cheese and one egg.  Mix at low speed until egg is incorporated.  Add the second egg, mix until smooth.  Repeat with the third egg. Cover and cool.

Place 3 inches of water in a large saucepan and heat to approximately 180 degrees (do not boil).  Mold dumplings with a teaspoon, using approximately 1 1/2 - 2 teaspoonfuls of dough.  Push the dough with your index finger into the water.

Drain and arrange in one layer on buttered gratin dish(es) with space to expand.  Sprinkle with parmesan cheese and bake at 350 degrees for 25 minutes.  Serve at once.