Gnocchi with Potatoes and Pâté à Choux

Preparation info

  • For


    as a first course
    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 1 lb potatoes, boiled and sieved dry, with salt and a pinch of nutmeg
  • ½


Put the water and butter in a pan, bring it to the boil, draw aside and instantly tip in the seasoned flour, beating until the mixture is smooth and leaves the sides of the pan. Beat the eggs lightly and add gradually to the warm mixture, beating all the time. Mix this pâté à choux with the sieved, dryish potatoes and half the Parmesan cheese. Make little rolls of about one dessertspoon of the