These gnocchi are made with toasted instant mashed potatoes folded into a semi-traditional pate au choux recipe. The gnocchi are poached in boiling water, then chilled and sauteed to serve. We enriched the gnocchi with some bacon fat and cheddar and gruyere cheeses. Here we have paired the gnocchi with shaved lardo, sauteed spring onions and saltwort needles. The gnocchi open up a number of doors from Aki's coconut gnocchi to the whole wheat ones I am looking into. Time and taste will tell where we go.