Last night I made gnocchi, using the tried and tested Philip Johnson recipe.
The sauce was made from
– 2/3 cup white wine, reduced by 2/3
– 2/3 cup cream
– 1/2 cup grana padano or parmesan
– 1/3 cup feta cheese
– 1/4 cup mild blue cheese
– 2 egg yolks to thicken
Cherry tomatoes were halved. Chopped fresh garlic sautéed in oil, cherry tomatoes added, then a few tbsp of sherry vinegar and a couple of teaspoons of sugar.
Each plate had a couple of smoked rainbow trout pieces seared in a pan, then fresh basil on top and a slide of seared lemon.
Very happy with this. It’s going on my cafe menu.