Making gnocchi Parisienne (French-style) is as easy as following four simple steps.
1. Once the flour forms a ball around the spoon, continue stirring it over low heat to dry the dough. A film will form on the pan, a sign the dough is drying as it cooks. 2. After the dough rests, begin beating in the eggs. It’ll look curdled but will come together as you add the eggs. By the time you beat in the third egg, it will be a sticky paste. 3. If the dough forms this “V” shape when lifted with a spoon, it’s ready. If not, add some of the remaining egg, beat, and test again. Repeat until you get the “V” shape. 4. When bubbles break just before hitting the surface, pipe gnocchi into the water. They’ll sink to the bottom and float when done; immediately shock in an ice water bath.