|I really need to take better photos of our food!|
Problem is that I don't have time to
compose the dish before digging in.
Potato Gnocchi with Mushroom Ragu
Food and Wine Magazine, Oct 2013, p. 76
After a couple of gnocchi fails -- making spinach gnocchi and ricotta gnocchi, we finally made a classic potato gnocchi, and it was absolutely delicious!!!!
We did half of the recipe (just in case the recipe was a dud); it made 3-4 servings.
It wasn't hard to make at all, and I can't wait to make it again! Really flavor and a light, pillow-y texture. Yummmmmm.
Finally, a more complex Food and Wine Magazine recipe that worked.
One tip: I may add a pit more flour next time. At the point where I rolled out the gnocchi, it was a little bit too soft/wet.