Homemade Pasta, part Deux

These are Gnocchi Parisienne. It's on page 94 of the March 2007 Food & Wine mag. It's a Jacques Pepin recipe, and looked so tasty I had to try it. And since I just learned how to make pate a choux a couple weeks ago, quite timely. You make the dough as for cream puffs (a cup of water, some salt, a couple tablespoons butter and some freshly ground nutmeg, then beat in a cup of flour, 3 eggs, and a quarter cup of grated Parmesan cheese). Then you poach little snippets or rounded spoonfuls of dough, then shock them in an icewater bath, dry them and then bake them, sprinkled with a bit more Parmesan in a buttered pan. Broil them a minute or two so they get golden brown. They made a really nice late breakfast Saturday.