What an interesting recipe! Cream puff dough, poached, and then blanketed in bechamel and baked. Well, in my book, anything with bechamel has to be good. Seriously, such simple ingredients. But even as I looked at the recipe, I thought this can't be good for you!!!
Let's face it though - this dish is rich!!!! at least mine was. But the gnocchi turned out light and fluffy (even without separating the last egg), and were really lovely. Decadant comfort food, for sure. But a guilty pleasure! I was pleased that my leftovers were still pretty tasty when re-heated - maybe not really perfect, but tastly nonetheless. (I wasn't willing to toss out a single bite!). Now I'm figuring out how I'll prepare the ones I have in the freezer. Hmmm... maybe with a side of sauteed mushrooms? or it really would be good with a nice short rib braised in red wine... I think I'd like to have a little something to offset the richness of the gnocchi and the sauce, but they were awfully good - and the ones in the freezer will be out soon enough!