Makes 6 servings (about 175 gnocchi) Total time: about 1 hour HEAT: 6 Tbsp. unsalted butter 1/2 cup water 1/2 cup whole milk 1 tsp. kosher salt Pinch of freshly grated nutmeg 1 cup all-purpose flour 1/2 cup shredded Parmigiano-Reggiano 2 Tbsp. minced fresh basil 2 Tbsp. minced fresh parsley MEANWHILE, ADD: 3–4 eggs
Heat butter, 1/2 cup water, milk, salt, and nutmeg in a saucepan over medium. Just as milk mixture begins to boil, stir in flour with a wooden spoon until it forms a ball around the spoon. Reduce heat to low, and stir dough constantly to dry it out, 1–2 minutes. (A film will form on the bottom and sides of the saucepan.) Rest dough 10 minutes.
Beat cheese, basil, and parsley into dough with a hand or stand mixer on medium speed just until combined. Heat water in a sauté pan filled two-thirds to 160–175°.
Meanwhile, add 3 eggs to dough, one at a time, beating on medium speed after each addition until blended. Lift dough with spoon to test consistency. If it hangs from the spoon and forms a “V” shape, it’s ready. If not, beat the remaining egg, add a portion of it to the dough, beat, and test again; repeat until it’s ready. Transfer dough to a piping bag fitted with a medium straight tip. Pipe
dough in batches into steaming water in 1–11/2-inch pieces, slicing off at the piping tip with a paring knife. The gnocchi will fall to the bottom of pan, but float as they cook; poach 3–5 minutes. Transfer gnocchi, using a slotted spoon, to an ice water bath to cool; they’re cool when they sink. Transfer gnocchi to a parchment-lined baking sheet into a single layer. Use gnocchi immediately, or cover and refrigerate or freeze. Per serving: 257 cal; 17g total fat (10g sat); 148mg chol; 516mg sodium; 16g carb; 1g fiber; 10g protein