FRIJE

Instructions

• 1.   Start by making a choux pastry, replacing the water with milk and adding a little grated nutmeg and Parmesan cheese.
• 2.   Fill a piping bag fitted with a plain tip with the choux pastry.
• 3.   Over a simmering pot of salted water, cut small, regular dumplings of about 3 cm with a knife.
• 4.   Dip the tip of the knife in water each time to prevent sticking.
• 5.   The gnocchi will float to the surface, but the cooking time will be determined by touch. If it feels firm, the gnocchi is cooked.
• 6.   Refresh by plunging the gnocchi into cold water and drain on a towel.

Nutritional information *