If you like light, fluffy gnocchi, but have a hard time getting them to turn out that way when you use potatoes, you’ll want to try these. Based on a choux pastry dough and piped directly into simmering water, these are easy to make, turn out tender and fluffy, and are so tasty you don’t even notice that they aren’t made with potatoes. We had first read about them in The French Market Cookbook, by Clotilde Dusoulier, in which she gives a recipe for Mushroom broth with Parisian Gnocchi. The recipe sounded so good and easy we just had to try it!
Fairly recently we were invited to a potluck. One of the dangers of a potluck is that everyone could bring macaroni salad. Which might be okay, depending on how different the macaroni salads are, or, if macaroni salad is one of your all-time favorite dishes. For us, it’s not. One of us will eat macaroni salad if it’s there; the other will casually transfer the macaroni salad to the other’s plate in hopes that it, too, will be eaten. Which is likely to happen, unless the person making the macaroni salad believes that store-bought mayonnaise is best in large quantities. I’m sure you’ve had that type of salad, the sort in which there’s so much mayonnaise that it puddles underneath the noodles. If you like your macaroni salad that way, great; next time we see you, we’ll provide you with our share.
Now, where were we? Oh yeah, the potluck. To ensure that there would be at least a couple of different dishes, we tried to think of something a little different to bring along. Maybe something that a few people have never had before, even. But it should be pretty easy, too, as we were already bring the Perfect Party Cake (see previous post), so, what could it be?
