3 lbs water
1.5 lbs unsalted butter
1.00 lbs all purpose flour
1.25 lbs almond flour
3 tablespoons chopped chervil
3 tablespoons chopped chives
3 tablespoons chopped parsley
3 tablespoons chopped tarragon
1 quart grated parmesan
23 large eggs

1. Place water and butter into a large heavy pot and bring to a boil.
2. Add the flour and using a wooden spoon stir vigorously in a clockwise motion.
3. Cook for 6 minutes until choux leaves a thin layer on bottom.
4. Pour into a stand mixer at speed 3; add parmesan, then 2 eggs at a time.
5. When all eggs are incorporated, it should be smooth; if too stiff, add another egg.
6. Place mixture into a large pastry bag with #7 tip. Let rest at least 2 hours.
7. Bring a blanching pot of salted water to a simmer.
8. With a small pallet knife or kitchen scissors, cut 1” intervals while squeezing choux into water.
9. Pipe 2 dozen gnocchi at a time.
10. After gnocchi float to the top, let them poach 1-2 minutes until mostly cooked through.
11. Remove with a slotted spoon onto parchment-covered sheet pans. Cool or freeze immediately.
12. When ready to use, heat a sauté pan and add one teaspoon of canola oil. Place two handfuls of the gnocchi into the pan; do not move the pan or the gnocchi will stick.
13. At this stage you can add pork lardons, duck confit or asparagus.
14. Slip the pan so that gnocchi are seared on both sides
15. Serve over smoked tomato sauce.