Golden Crispy Parisian Gnocchi in a Brown Butter

Ingredients

1 cup water

115g butter

120g flour

1 tbsp dijon mustard

30g finely grated parmesan

3 eggs

2 tbsps herbs, I used thyme and parsley

Zest of a lemon

Bring the butter and water to a rolling boil, take it off the heat, dump the flour in and mix hard with a wooden spoon for 60 seconds, it should form a soft ball. Put it back on the heat and beat hard again for 30 seconds. Transfer to a stand mixer (or do this by hand, it works!) and beat in the parmesan and mustard on a medium speed. With the mixer running add one egg at a time, letting each fully incorporate before adding next, scraping down the bowl as needed. Beat in the herbs and zest then transfer to a piping bag (or ziplock with the corner cut off) and leave to rest for 20 mins. Get a pot of salted water boiling and squeeze the piping bag straight over the water, cutting off the gnocchi with a knife. Let them float to the surface then continue cooking for 30 seconds before transferring to a tray. I do batches of around 10 at a time until dough is finished. Heat up some olive oil in a pan and fry until crisp and golden on each side then serve with a sage butter which I have a recipe for on my website. Finish with lots of grated parm and it NEEDS a big squeeze of lemon. SO GOOD!