汤圆巴黎女子
These very tasty gnocchi are made withpâte à choux—the same dough used for profiteroles, cream puffs and éclairs—that is poached and then baked. You don't need a light hand to make these, as you do for other forms of gnocchi; in fact, the dough comes together quickly in a saucepan and requires vigorous stirring.More Gnocchi Recipes
March 2007