(TV Diner) - His name's Bond,Jason Bond that is!

As the Executive Chef at the Beacon Hill Bistro, Jason is serving up some of the Boston's tastiest dishes, and he's giving up his secret gnocchi recipe right here on TV Diner!

www.beaconhillhotel.com

Dish: Gnocchi Parisienne
Restaurant: Beacon Hill Hotel & Bistro
Chef: Jason Bond

2 cups water
½ stick of butter
zest of 1 lemon
juice of 1 lemon
¼ cup salt (or to taste)
dash white pepper
dash of fresh grated nutmeg
Fresh basil chiffonade ( to taste )
6 eggs
2 cups all purpose flour
1 cup grated parmesan cheese

Directions:

Bring water to a boil in saucepan

Add ingredients while stirring
Add lemon zest, lemon juice, and nutmeg
Add salt and fresh cracked pepper
Add butter – stir till melted
Add sage
Add flour
Continuing to stir until ingredients are combined to form a smooth paste that separates from the bottom of the pan ( remove from heat )
Once pan is removed from heat – add each egg one at a time until blended
Add parmesan cheese – stir

Once combined, transfer dough to a piping bag. Cut the tip of the piping bag.
Pipe Gnocchi dough into gently boiling, salted water, using a knife to cut the dough into one inch sections as it releases from the bag.

Gnocchi are done when they float to the top of the water. ( about two to three minutes )

Serve with favorite pasta sauce.