In Beach Tree Style, this included some awesome White Sangria
The secret is in using *00* super fine flour, ricing the potatoes and making the dough by hand. The result is a lighter fluffier pillow of pasta. When we made the Gnocchi with Nick he invited us to stay for dinner, where we would dine on the gnocchi with a slow cooked sauce made with braised oxtails. Unfortunately, I had another commitment, one which I was highly tempted to skip, but he packaged up our gnocchi, gave us sauce, fresh mozzarella and herbs and we took the goodies home to cook later.
Double click for detail...The sauce is easy too...
1/2 cup of butter
18 sage leaves chopped lightly
1/2 cup of heavy cream
1 cup of home made chicken stock.
1 cup of parmesan finely grated
While the gnocchi is boiling, melt the butter in a frying pan. Add sage leaves. When the leaves start to brown, add the cream and stock and reduce to about half. Then add the parmesan and stir for a few minutes. Add the drained gnocchi and serve. I think next time I may add some buttered bread crumbs.