Summer Gnocchi Parisienne

Ingredients

• 1 cup water
• 1/2 cup butter
• 1/2 teaspoon salt
• 1 1/4 cup all purpose flour
• 4 eggs
• 1/4 cup parmesan cheese
• 1/4 cup gruyere cheese
• 1 teaspoon Dijon mustard
• 1 tablespoon chives, freshly chopped
• ---FOR ASSEMBLY---
• 1 green zucchini, thinly sliced
• 1 cup corn kernels, freshly cut
• 3 tablespoons olive oil
• 2 tablespoons butter
• Extra cheese for grating, lemon for zesting

Directions

1. In a pot, bring the water and butter up to a gentle boil to melt, then add in the salt and flour. With a wooden spoon, stir together and lower the heat to medium low.
2. Stir constantly until the mixture comes away from the side of the pot and is slightly dried out, about 2-3 minutes. Take off of the heat. Add the eggs one by one, mixing with your wooden spoon to evenly incorporate (you could transfer the mixture to a stand mixer for this part as well). Once fully incorporated, add the cheeses, mustard, and chives, and stir well to combine.
3. To cook the gnocchi, transfer the mixture to a piping bag that is fitted with a 1/2″ opening. Into a pot of salted, gently boiling water begin to cook the gnocchi. Gently squeeze the back of the piping bag then use a paring knife to cut away small 1″ pieces of gnocchi directly into the water. Cook until all of the gnocchi have floated to the top.
4. At this point the gnocchi can be added directly to your skillet to finish the dish, or to a greased cookie tray to be cooled, frozen, and stored for future use! 
5. If enjoying right away, heat up the olive oil in a large skillet on medium high. Add the corn and zucchini and cook for 2 minutes, seasoning with a pinch of salt. Transfer the cooked gnocchi from the water right to the skillet!  
6. Toss everything together, then add the butter and a few splashes of cooking water to build a sauce. Divide amongst plates, then garnish with more freshly grated Parm, fresh lemon zest, and a sprinkling of chives. Enjoy!