All recipes » Side dishes » French

	Sauce Diable by Roland Passot Serve with my Roasted Loch Duart Salmon with Chanterelle Mushrooms	2 votes 1 review 11536 views
	Cheese and Potato Nests by Chez la mere courtesy: the little paris kitchen by rachel khoo	1 vote 2584 views
	gnocchi parisian by Chez la mere These very tasty gnocchi are made with pâte à choux—the same dough used for profiteroles, cream puffs and éclairs—that is poached and then baked. You don't need a light hand to make these, as you do for other forms of gnocchi; in fact, the dough comes together quickly in a saucepan and requires vigorous stirring.	1 vote 2842 views