GNOCCHI A LA PARISIENNE

Cut the ham into cubes.
In a saucepan, bring the water to a boil: with the Sublim’ “Le Fondant” lard, salt and nutmeg.
Remove from the heat, and add the flour, then mix well with a wooden spatula.
Place over a medium heat for about 1 minute, continuing to stir with the spatula until the dough comes away from the side of the pan = “panade”.
Place this “panade” mixture into a mixing bowl (or into the bowl of a mixer).
Beat the eggs as if preparing an omelette, then gradually add the beaten egg to the “panade” mixture using a spatula: the dough consistency is right once it forms a V shape when lifted with the spatula. (Avoid incorporating any leftover beaten egg.)
Add 100 g of Parmesan.
Transfer the dough into a piping bag fitted with a 14 mm to 16 mm plain nozzle.
Bring the water to a boil in saucepan.
Squeeze out the dough over the simmering water, and use a small knife to cut into 2 cm to 3 cm lengths, then leave to simmer for 5 minutes.
Remove the gnocchi and keep them flat as they drain.
To make the Béchamel sauce:
In a saucepan, melt the lard with the flour, cook for 1 minute, then gradually add the milk.
Season with salt, pepper and nutmeg.
Preheat the oven to 160 °C
Grease a gratin dish, arrange a layer of Béchamel, spread out the gnocchi and cubes of ham, then cover with the Béchamel and sprinkle with Parmesan.
Place in the oven at 160 °C for 10 minutes, then increase the temperature to 200 °C, and leave for about 10 minutes until browned.
Serve right away.

Take care! : Make sure to use quite a big dish as during cooking, the gnocchi will puff up and the sauce may spill out of the dish.

Tip: you can stop the gnocchi cooking by immersing them in ice-cold water before draining them out on the flat: this stops them from sticking together.