gnocchi à la parisienne

After some very busy days at work and letting L do the cooking it felt good to be back in the kitchen today and cooking along with the French Friday gang.  This version of gnocchi is not the gnocchi most of us know as it's not a potato based dough but rather like a pâte à choux.  The dough came together nicely.  I used a suggestion from a fellow FFwD member and put the dough in a ziploc bag with the corner cut off.  I squeezed out the dough while L snipped it off in little bits into the boiling water.  Piece of cake...except when the water splashes up into your eye.  I should have listened more to my FFwD members when it came to the béchamel sauce.  Everyone commented how thick it was.  The ratio of butter to flour called for 2 1/2 tablespoons butter to 6 tablespoons of flour.  I normally do an even ratio.  I cut it down to 5 tablespoons but I still found the sauce too think.  It had a nice taste but just too thick and rich.  I actually had some sauce on my plate and D commented it looked like a gnocchi.  Overall not our favourite but the gnocchi were nice and light, willing to give this one a try again someday.