When we made the Chèvre and Sage Gnocchi the other night, we casually mentioned that you can use any remaining dough to make gougères, and referred you to a earlier post. We thought that, since we’d just made up a small batch the other night, we’d actually show you how.
It’s quite simple and straightforward. Just preheat the oven to 400°F, place the frozen gougères on a lined baking sheet — no need to thaw. Bake for 10 minutes, then lower the temperature to 350°F and bake an additional 18 minutes, or until golden. Let cool slightly and enjoy.