These gnocchi bear a slight physical resemblance to their Italian cousins, but in other ways they are quite different. These gnocchi are extremely tender and will feel very soft and delicate on the tongue. It is very important not to overcook the dough during the boiling so these do not fall apart.
     There are many recipes for gnocchi à la parisienne. The principal difference between recipes seems to be whether a Béchamel or Mornay sauce is specified. The difference is actually slight since a Mornay sauce is just a Béchamel sauce with cheese added to it.
gnocchi à la parisienne
coarse salt
25 grams Gruyère cheese, grated
1 tablespoon chilled butter, diced
sauce béchamel:
375 milliliters whole milk
25 grams butter
25 grams all-purpose flour
freshly ground nutmeg
fine salt
freshly ground black pepper
pâte à choux:
125 milliliters whole milk
40 grams butter
fine salt
freshly ground black pepper
65 grams all-purpose flour
2 eggs
35 grams Gruyère cheese, grated
1.  Bring a large pot of salted water to a boil.
2.  Sauce béchamel: bring the milk to a simmer over medium heat. In a separate saucepan, melt the butter over medium heat. Stir in the flour. Cook the flour for a few minutes without allowing it to take on any color. Whisk in the milk and continue whisking until thickened. Season the sauce with nutmeg, salt, and pepper. Keep warm until needed.
3.  Pâte à choux: place the milk, butter, fine salt, and black pepper in a saucepan over medium heat. Bring to a boil. Remove from the heat and add all the flour at one time. Return the saucepan to low heat and, using a wooden spoon, beat until the dough pulls away from the edge of the saucepan and is homogenous. Remove the pan from the heat again and allow the dough to cool for 5 minutes. Mix in the eggs, one at a time. Lastly, mix in the grated cheese. Transfer the dough to a pastry bag fitted with a 15mm plain tip. Set aside.
4.  Preheat a broiler.
5.  Prepare the gratin dish by spreading a little of the sauce over the bottom.
6.  Hold the dough-filled pastry bag at the edge of the pot with the tip over the boiling water. Working very rapidly and using a small knife, cut off 2cm long sections of dough so they drop into the water. Cook the dumplings until they puff, about 3 minutes. Drain the dumplings well with a skimmer and place immediately into the gratin dish.
7.  Top dumplings with the remaining sauce. Sprinkle the cheese and the chilled butter over the top.
8.  Bake until the surface is browned, about 3 minutes.
Yield: 2 servings.
Ref: Bernard Loiseau, Cuisine en Famille, page 54; Paul Bocuse, La Cuisine du Marché, page 377.