French Gnocchi (Gnocchi Parisienne)

How to prepare french gnocchi (gnocchi parisienne)

1. Put the water with the butter and salt over medium heat until the butter melts and starts to boil.
2. Pour in all the flour at once and stir rapidly until the dough comes together and forms a ball. Remove the pot from heat.
3. Add the mustard, grated parmesan, finely chopped herbs, and pepper to taste. Let the mixture cool a bit.
4. Add the eggs one at a time, mixing well until incorporated after each addition. It may seem like the dough won't come together - large lumps will form after adding the eggs - but keep mixing vigorously, it will come together in about 1 minute.
5. Put the dough in a piping bag using the method described here. Use a round tip about 1.5 cm wide. Let the dough rest for 30 minutes. If you're in a hurry, let it rest just 15 minutes in the refrigerator.
7. Bring a large pot of salted water to a boil. When it starts boiling, reduce heat to low so the water just simmers gently.
8. Squeeze the piping bag over the hot water and cut pieces about 2 cm long with a knife. The pieces will fall into the water. Clean the knife of dough from time to time. Make sure the pieces fall across the entire bottom of the pot - don't form them in one spot so they don't stick together. When you've covered the whole bottom, stop. After a while, you'll see the gnocchi rise to the surface. After this moment, let them cook 3 more minutes.
   * Repeat until you've used all the dough
9. Remove the gnocchi with a slotted spatula from the water. Place them on a platter, making sure to separate them so they don't stick together.
10. Put the tray of gnocchi in the refrigerator for at least 30 minutes (1 hour would be ideal). After this time, they can be used in other dishes (sautéed, gratinéed, in soups, etc.). They can be frozen.

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