From the Essential Pépin tv series, Episode 108: Cozy Carbs
There are four different types of gnocchi: Roman-style, which are made with semolina that is cooked into a mush and then cooled, molded, and cut into shapes; potato gnocchi, which are made with mashed potatoes; Parisian gnocchi, made with pâte à choux (cream puff dough), and ricotta gnocchi.
For this recipe, I add mashed potatoes to the dough for Parisian gnocchi to create an appealing hybrid that I particularly like. The mixture can be prepared and even poached ahead, either by dropping spoonfuls of it into boiling water or piping it, as I do here, from a pastry bag held directly over the pot. As the mixture emerges from the bag, I cut it into 1 1/2-inch lengths and let them drop into the pot. This technique is faster and produces gnocchi of a more uniform size and shape than the spoon method. Gnocchi make an excellent side dish for poultry, fish, or meat.
The gnocchi can be made up to a day ahead and refrigerated, then heated in the oven just before serving. —Jacques Pépin
Serves 4 as a side dish