Gnocchi Parisienne

So, as some of you may know, I have a difficult time making gnocchi or dumplings. Actually, anything that involved making a light pastry with mashed potatoes. So, when I saw this ridiculously easy recipe for gnocchi without using mashed potatoes, I just had to try it. And you know what, they were delish! I took this recipe straight of my my Food & Wine magazine and I didn't change a thing...except that I used a combination of different cheeses.

INGREDIENTS

• 1 cup water
• 1 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 3 tablespoons unsalted butter, cut into tablespoons
• 1 cup all-purpose flour
• 3 large eggs
• 1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, Gruyère or Asiago cheese

DIRECTIONS

1. In a small saucepan, combine the water, salt and nutmeg with 2 tablespoons of the butter and bring to a boil over high heat. As soon as the water boils, add the flour all at once and beat the dough with a wooden spoon until it is thick and comes away from the side of the pan. Cook, stirring to dry out the dough, about 30 seconds. Transfer the dough to a medium bowl and let cool slightly, about 5 minutes.
2. Beat 1 egg into the dough until incorporated. Beat in 1/4 cup of the cheese and another egg until blended, then beat in the last egg until the dough is very smooth.
3. Preheat the oven to 350°. Bring a large pot of salted water to a boil. Set a bowl of ice water near the stove. With a large spatula, transfer the dough to a resealable plastic bag, pressing it into one corner. Cut off the tip of the bag; the opening should be about 1/2 inch long.
4. Reduce the heat to maintain a gentle simmer. Carefully hold the bag over the water and press out the dough, using a small sharp knife to cut it into 1 1/2-inch lengths before it drops into the pot (see Note). Simmer the gnocchi for 3 minutes. With a slotted spoon, transfer the gnocchi to the ice water bath to stop the cooking. Transfer the gnocchi to paper towels and pat dry.
5. Grease a 9-by-12-inch baking dish with the remaining 1 tablespoon of butter. Arrange the gnocchi in the dish and sprinkle with the remaining 2 tablespoons of cheese. Bake until puffed, about 25 minutes. Preheat the broiler. Broil the gnocchi 6 inches from the heat for 1 to 2 minutes, or until browned. Serve right away with the meatballs in tomato sauce. Bon appetit!