From my friend, Vasu's blog @ http://toastiestotartetatin.wordpress.com/
(My recipe is here)
I omitted the egg, and nutmeg, and didn't use as much water as the original recipe suggested.
Also, I added mini vine ripened capsicums and chilli olives.
I love the mini vine ripened caps... they're so versatile, I use them in everything!
Anyway, my key learnings:
- The potato has to be REALLY SMOOTH, otherwise the final product will not be as satisfying as it could be.
- Don't use 'diced' tomatoes instead of 'crushed', as it makes the sauce a bit too chunky (especially if you add extra stuff, like I did.)
- 5 potatoes makes a LOT of gnocchi! (Next time, I think I'll be content with 3 small/med potatoes.)
- The herbs SEEM like a lot in the inital batter for the gnocchi, but the flavour is quite understated. Next time, I'll use more than just a few sprigs.
- Gnocchi is AWESOME. It's so easy to tell when it's done in the water, coz it just floats to the top.
