Make the cream puff dough of choice adding either cardamom or nutmeg and salt to the flour blend, and only use 1/2 teaspoon of sugar. If making the dairy version, cook the flour-water-butter mixture on low heat for 2 minutes before adding to a bowl to cool. You want the dough to be stiff as in the photo to your right.
Transfer to a piping bag fitted with a plain tip with 1/4 to 1/3-inch opening. (I really recommend using a tip. You can use a clear plastic ziplock bag or plastic disposable piping bag, but it is too easy to cut the plastic bag.)
https://glutenfreerecipebox.com/gluten-free-parisian-gnocchi-french-style/