Parisienne gnocchi
3 cups water
12 oz butter
2 ¼ tbsp salt
4 cups a.p flour
4 tbsp Dijon mustard
2 tbsp chopped chervil
2 tbsp chopped tarragon
2 tbsp chopped chives
2 tbsp chopped parsley
2 cups grated fontina cheese
9 eggs

Set up kitchen aid mixer with the paddle attachment.

Combine the water, butter, and 1 tbsp of salt in a large saucepan and bring to a simmer.

Reduce the heat to medium, add all of the flour and stir rapidly with a wooden spoon until the dough pulls away from the side of the pan. The dough should be glossy and smooth but still moist.

Continue to cook for another five minutes, stirring to prevent coloring. When enough moisture has evaporated steam will rise from the dough and the aroma of cooked flour will be noticeable.

Immediately transfer the dough to the mixer.

Add in the mustard, herbs, and the remaining salt.

Mix for 30 seconds to incorporate the ingredients and release some heat from the dough.

Add in the cheese, and turn the mixer to the slowest setting.

Add in one egg at a time, being sure not to add in another egg, until the last one is completely incorporated.

Place the dough into pastry bags fitted with a 5/8 in plain tip.

Let the dough rest for at least 30 minutes

Meanwhile bring salted water to a heavy simmer (not boiling).

Using a paring knife squeeze out 24 1 in sections of dough into the water and cook them for 1.5 minutes after they float. Strain them well and lay out on a parchment lined sheet tray. Reserve them in the refrigerator until they are ready to be used.

Parisienne gnocchi with shrimp, corn, and pancetta

48 gnocchi
16 shrimp (16-20 sz)
2 oz dry white wine
8 ears of corn
16 oz water
12 oz pancetta
Micro watercress
2tbsp oil
2.5 tbsp butter
Salt and pepper

-Shuck the corn and cut the corn off of the cob. Take half of the corn, the cobs, and water and cook for 1 hour. Remove the cobs from the pot and throw them away. Puree the corn mixture in a high powered blender until very smooth. Take the remainder of the corn kernels and sauté them lightly in 2 tbsp of butter over low heat for a few minutes. Combine the sautéed corn with the corn puree and set aside.

- Cut the pancetta into 1 inch pieces and render them in a large sauté pan until they are nice and crispy.

Drain out some of the fat and deglaze the pan with the white wine.

-Meanwhile heat another large sauté pan with oil over medium high heat. Sear the gnocchi on both sides in the oil.

-To finish heat the pan with the pancetta and whisk in the butter, once the butter has fully melted cook the shrimp over medium heat, making sure not to break the butter. Toss in the gnocchi and season with salt and pepper.

- On four large plates place a 4 oz ladle of the cream corn in the middle, then divide up the gnocchi mixture over the cream corn. Top with the micro watercress.