Our winter pantry and fridge crisper, with storms and snow in the NorthEast, is full of greens and roots, a variety purchased as storms approach. With just the two of us we end up with half of that and a few of this. A big bunch of greens is often a few meals as a side dish. Roasting is a good way to give variety and use up all this bounty. <br />Gnocchi a la Parisienne is not the Italian potato variety. Unpredictably heavy and dense. This is a savory dough made with pâte à choux—the same dough used for profiteroles, cream puffs and éclairs from a recipe by JACQUES PÉPIN. I leave out the cheese and add mustard, parsley, and lemon zest to amp up the savory. Cheese comes later in the baking.

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