Regardless, based on one of Mr Stone's recipes, tonight I cooked homemade potato gnocchi with zucchini, tomato, parsley and lemon. I know you're not meant to mess with a chef's recipe but I also added some olives and capers for flavour. G does have a fancy gnocchi board but I chose lazily to just use the 'roll and cut' method. Rustic yes? I was also short one egg yolk for the dough because I stupidly thought the fact we had 3 egg cartons in the kitchen may indicate we had plenty of eggs. Wrong again.
I was expecting my gnocchi to be dense and awful but, it was pretty good. A little bit floury and raw potatoey but I expected much worse so am pretty pleased.
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1 comment:
I disagree that the gnocchi was floury and raw potatoey - I do, however, object to not having ridges on my gnocchi. I didn't spend two whole dollars on an gnocchi board imported all the way from Italy to have smooth gnocchi.
Despite the shortcomings the flavour was good olives, capers, tomatoes, Parmesan are a winning combination.
It is a fucking cold night so this meal was very welcome.
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