Years ago, for our book Maximum Flavor, we created a BBQ potato chip gnocchi, built on the foundation of pâte à choux. We used the same model for our smoked masa gnocchi with oat mole. In recent years, my connection to pâte à choux has been tied to our insanely delicious Curiosity Cruller. What we learned from these experiences is that pâte à choux is a fantastic model that can consistently be built upon. Today, we revisited our pâte à choux gnocchi, using semolina as the flour. I borrowed the idea of piping the gnocchi onto a sheet of parchment paper sprayed with pan release, as we do in the doughnut shop. I chilled the strips of dough and cut them into gnocchi. I then went to our cream cooking crutch and cream-seared the gnocchi, finishing them with some stock at the end to enrich the glaze.
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