Parisian gnocchi of potato and choux pastry

First attempt: the recipe was halved throughout and the potato was not weighed. The gnocchi disintegrated in the water and tasted of plain mashed potato, so the whole recipe was made again at full quantity.

Peel and quarter the potatoes and boil them in well-salted water until tender, about 18 minutes.

For the choux, bring the water, butter, salt, pepper and nutmeg to the boil in a saucepan until the butter has melted.

Off the heat, pour in all the sifted flour at once and beat with a wooden spoon to blend thoroughly.

Beat over moderately high heat until the mixture leaves the sides of the pan and can be spooned up as one mass.

Form a well in the dough, break in one egg and beat it in immediately; repeat with the remaining eggs, working fast so the eggs do not cook.

Drain the potatoes and mash them, then stir over moderate heat a minute or two until they film the bottom of the pan and dry out. Take off the heat.

Beat 12 ounces of dried mashed potato with 6 ounces of warm choux pastry and 1.5 ounces of grated Swiss cheese, then season with pepper and salt.

Take the mixture by the dessert spoon and roll it on a floured surface into cylinders about an inch in diameter and a little under two and a half inches long.

Hold the water almost but not quite at a simmer and poach the gnocchi 15 to 20 minutes until they swell and roll easily; at a boil they disintegrate.

Lift the gnocchi onto a cloth and drain a minute or two.

Butter a serving dish, arrange the gnocchi in it, cover with grated Swiss cheese and dot with butter.

Ten minutes before serving, brown under a moderately hot grill; under a broiler about a minute is enough.