My basic gnocchi recipe comes from Philip Johnson’s fabulous book classic e’cco and I’ve previously blogged about it here. I love making gnocchi and am finally confident about it. I’ve been very light on the flour and the amount of mixing, but this last time have been increasing it a bit as the last couple of attempts were a bit too much like mashed potato!
Here I have it with a tomato sauce, soft persian feta, proscuitto and fresh basil.
Johnson has a recipe which involves making a tomato sauce but on this occasion I used a bottled one. However I adopted a trick of his which made it zing.
Put 100ml good quality balsamic vinegar in a saucepan and reduce until syrupy. Add 2 1/2 tbsp butter and stir. Then add your tomato sauce. This makes the sauce very rich with a delicious sweet-sourness to it.
His recipe uses goat cheese and I didn’t have any but the creamy feta worked fine.