I enjoyed Maggie's semolina gnocchi so much that a mere week after my first attempt, I baked a second double-sized batch. This time I cooked up my own sauce, inspired by a sun-dried tomato gnocchi sauce at Cafe Italia, containing:- a defrosted and reheated batch of tomato jam,
- a sad-looking week-old red capsicum, grilled, skinned and chopped, and
- lots of chopped semi-dried tomatoes.
It was the ideal acid tang to offset the golden creamy discs. I ate the leftovers for four days straight, as content on the last day as I was on the first.
This sounds good. I am checking out the gnocchi recipe so I can cook up a good batch to save me from hunger after work!
ReplyDeleteHmm, this is definitely an interesting re-interpretation. I'll have to try the recipe and see how it compares to the gnocchi my aunt and I make.
ReplyDeleteI've made a different version of this type of gnocchi it was delicious. I love Maggie Beer. I will definitely be trying her version.
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