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Wow – so that’s how gnocchi is supposed to taste/feel?! I never realised what I was missing out on – and maybe you don’t either…
Real gnocchi, the kind you make with your own two hands, should be soft yet with a distinctly toothsome texture, light yet surprisingly filling, subtle yet distinctly flavoured. The key to this recipe, it seems, is an egg, and being very gentle with your dough – whatever you do, don’t overmix it or it will be tough and unpalatable!
Sadly, I am not responsible for this particular recipe (although I have an original creation coming up!). Once again, this comes from the divine Maggie Beer cookbook, Maggie’s Kitchen (buy it, now!).
I know there’s a lot of butter in this recipe, and I actually think it could be reduced by up to half without losing much of the flavour. However, remember that the butter is the sauce – don’t try to substitute margarine, I promise it will not be the same. This dish also reinforced by recent and ongoing love affair with sage. My what a wonderful herb it is, particularly browned in a little butter. We now have a little sage plant growing in our garden (thank you David!) that frequently finds itself rather short on leaves!