Ramen Gnocchi

Motivation
I saw this recipe in a new food (or should I say foodie) magazine called Lucky Peach.  To quote the magazine, "this recipe is a riff on a French riff on the fluffy, soft potato gnocchi you see all over Italy."  I remembered it when preparing an Italian inspired appetizer and gave it a try.

Ingredients
2 cups Milk
2 packages Instant Ramen Noodles (ditch the seasoning packets)
4 Egg Yolks
2 tbsp Butter

Mise en Place
Crush the ramen noodles a bit in the bag and remove the seasoning packet.  Bring milk to a boil and remove it from the heat.  Dump all the noodles into the milk and let them soak for 1 minute.   Strain the noodles reserving the milk (I just fished them out of the pan with a spider).  Place noodles and 1 cup of milk in the food processor and process for 30 seconds.  (The recipe called for a blender, but I found it didn't work very well and transferred over to a food processor).  Add egg yolks and continue to process until smooth.

Transfer batter to a gallon ziplock bag (you'll be using this as a pastry bag later) and place in the fridge while you're waiting for a stock pot of water to boil.   Uh, fill a stock pot with water and start it boiling.

Method
Cut a corner off the ziplock bag to make a hole about an inch in diameter.  Working in batches, pipe gnocchi out of the bag over the stock pot and cut the batter into inch long logs.  When gnocchi start to float they're ready to fish out.  Place on a greased plate or tray (I used a cookie sheet covered in parchment paper).   Gnocchi can be cooled and refrigerated for up to a day.

When ready to eat, melt butter in a saute pan.  When foaming subsides, add gnocchi and cook them stirring occasionally until a brown crust forms on all sides.