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In a saucepan combine water, 4 oz. butter and salt. Heat to a boil and then whisk in flour. Stir to remove any lumps and then with a wooden spoon cook over medium heat, stirring constantly. Cook for 2-4 minutes until the dough forms a ball. Transfer dough into a stand mixer fitted with a paddle. On medium speed beat dough ball for 30-40 seconds. Add eggs, one at a time, and mix thoroughly. Add Tomato Tapenade and chives and mix to combine. Transfer dough into a pastry bag fitted with a plain tip. Bring a pot of salted water to a boil. Using the pastry bag, squeeze out ½” lengths of dough, cutting with a paring knife straight into the boiling water. Drop 20-30 gnocchi into the water at a time. Cook 3-4 minutes and then remove gnocchi and allow to drain on paper towels. Repeat with remaining dough. Melt 2 oz. of butter in a sauté pan and add leeks and smoked chicken. Sauté until leeks are soft. Add gnocchi and cook for 3-4 minutes until heated through. Crumble the stilton in right before service.