Gnocchi de Pommes de Terre

The following recipe is a kind of potato quenelle, but it’s called gnocchi. Quenelle ordinarily applies to protein mixtures. I love gnocchi, although they are Italian or Austro-Hungarian in origin. Usually gnocchi are served as a first course with a thinned sauce from the Demi-glace or Béchamel family, or with the simple sauce given with the recipe. Like the preceding recipes, gnocchi are created from a variation on Duchesse potatoes.