GNOCCHI are Italian dumplings usually made from potatoes. If you’ve ever had them, you probably remembered them long after the meal was over as they often tend to be heavy and, in the hands of an inexperienced cook, leaden.
Although these Parisian-style dumplings are called gnocchi and have the same shape, the similarity to the Italian dish ends there. French gnocchi are made from cream-puff pastry piped from a pastry bag into simmering water and poached. The resulting dumplings are light and delicately flavored.
Traditionally, these dumplings are served with a Mornay sauce, which I find much too heavy. Instead I serve them with a sauce of cream and fresh tomatoes, which makes this a much lighter, fresher dish. You can of course serve them, as with Italian gnocchi, with a tomato sauce.