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.