The gnocchi at Nicholas (the restaurant I oggle over) is on the menu as Parisienne Gnocchi, but I'm quite sure it has potato. (although maybe not?)
As i posted about in my blog, should I continue to try and replicate with a pate a choux/parisienne method (something like
Fotocuisine Blog Archive Gnocchi Parisienne with Vegetables) ....or just make "mine" better
i mean, duck fat makes everything better! although I may try a quick poach with my method and less flour first.