3/4 cup water
6 TBSP butter
1 tsp salt
Heat in sauce pan until butter has melted and is at a light simmer.
1 cup flour
Add to pan and stir. A dough will form.
1/2 TBSP each: chives, thyme, tarragon, and parsley, minced ( I just use Italian Seasoning)
1 TBSP dijon mustard
Mix with dough
1/2 cup cheese (swiss, Gruyere, or parmesan)
Add to dough mixture
4 eggs
When cheese is melted, add eggs one at a time and mix.
Spoon dough into a pastry bag- make sure it has cooled before cooking.
Simmer a large pot of salted water and squirt out and inch or so of the dough and chop it off with a knife. Poach the dough about a minute or two and scooped up onto a plate. Place gnocchi in fridge until chilled. While chilling, chop zucchini, mushrooms, scallions, and more herbs. Saute in oil.
In pan, brown 4 TBSP butter. Fry gnocchi in butter until lightly brown. Throw everything in the butter pan until heated through! Sprinkle with cheese and eat!