I have to admit, I didn't know much about gnocchi before this recipe. Now I know there is a difference between French gnocchi and Italian gnocchi. Italian gnocchi is made from potatoes. French gnocchi is made with pate a choux, a cream puff dough, which is poached, topped with a creamy bechamel sauce, Parmesan and Comte cheese, then baked.
This was a timely comfort food recipe with the cold weather we've been having lately. It was very rich and cheesy...an adult version of macaroni and cheese. I felt that the bechamel sauce was way too thick, though. I had to thin it down with some more milk and some water from poaching the gnocchi. Although this was very good, I don't think because of the time involved I would make it again.
Next week: My Go-To Beef Daube