One small French gratin of tender poached choux-pastry gnocchi under a Parmesan milk sauce, made without potato, semolina or ready-made gnocchi.
0.5 cupMilk
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1 eggChicken eggs
3.5 tspButter
12 gParmesan cheese
4.25 cupsWater
0.5 cupFlour
0.05 gNutmeg
To tasteSalt
To tasteBlack Pepper
Bring 64 ml milk, 12 g butter, all the nutmeg and a little salt to a gentle boil in a small saucepan. Remove from the heat and stir in 32 g flour all at once. Return to low heat and stir firmly for 2 minutes until the dough forms a ball and leaves a thin film on the pan. Transfer to a bowl and cool for 5 minutes until warm, not hot. Gradually beat in all the measured whole egg until the dough is smooth, glossy and pipeable.
Heat the oven to 190 °C and grease a small 350 ml gratin dish with 1 g butter. In a clean small saucepan, melt 4 g butter, stir in the remaining 4 g flour and cook for 1 minute without browning. Gradually whisk in the remaining 70 ml milk and simmer for 3-4 minutes until smooth and lightly thickened. Remove from the heat, stir in 8 g Parmesan and pepper to taste. Spread a little sauce in the dish and keep the rest warm.
Bring all the water to a gentle simmer in a wide saucepan. Put all the choux dough in a piping bag with a 1.5 cm opening. In two batches, pipe 3 cm lengths into the water, cutting each with a wet knife. Poach each batch for 5-7 minutes, until puffed and firm through the center; floating alone is not the test. Lift, drain and place all the gnocchi in the dish, then discard the poaching water.
Cover all the gnocchi with every drop of the remaining warm sauce and sprinkle with the remaining 4 g Parmesan. Bake at 190 °C for 15-18 minutes until bubbling and lightly golden, with a center temperature of 74 °C. Rest for 5 minutes, then serve the entire small gratin as one portion. No bread, salad or extra cheese is included.