I ask you? What is the point of making the recipes on time if one forgets to post about them? In my defense I did go out of town on Friday - however - I made the gnocchi a few days early to accommodate that. Such is life, I am terminally disorganized!
I did not realize that gnocchi came in different flavors or could be made using so many different techniques. I am an avid watcher of Top Chef and have seen Fabio make gnocchi - what? - five times? Whatever, I always thought it had to be made with potatoes. I also thought it was rolled into the snakes and then snipped.
What a surprise to learn that it can be made from pate a choux dough. Such fun. I have only made this one other time -at Sur La Table - when I took a class. We made gougeres, I shall be making them again when I get to that recipe.
I found the gnochi themselves to be very easy to make. I found the bechemel sauce to be a trifle odd. It ended up being inordinately thick. I should have thinned it down, but I thought, let me just bake it and see what happens. I thought it might spread a trifle while in the oven. It really did not. The gnocchi did puff up beautifully. They were light fluffy and delicious. They were also quite rich. I like rich food - I've rarely met a fat I did not like (I'm looking at you margarine) but I think the butter on top pushed this into the too much of a good thing category. Next time, if I put any butter on the top at all, it will be less than half of what this recipe called for.
I definitely want to try freezing the gnocchi for future use. I wish I had only baked a small portion of these and saved the rest. Next time.