My acting debut happened at the age of 5, in the first few weeks of primary school. My part? A potato in Mr McGregor's garden, in the Royal Oak Primary rendition of Peter Rabbit. We were in rows of three, and at the last minute the front row potato caught stage fright and I was promoted. From there, dreams were made (but more about the fact I wanted to be an Oscar winning actress from the ages of 9-17 at a later stage) Just like the way I shone as a potato on stage, I too shone in the kitchen cooking potato last week. My debut performance with potato gnocchi was an absolute roaring success.
I followed exactly this recipe from Cuisine - available by clicking here. I used Agria potatoes and my flatmate made essentially the same sauce that is featured with the recipe. We garnished with fresh basil, and it was fabulous. It's a little time consuming, but I found the whole process really enjoyable and satisfying. See my happy hands kneading that dough?
It was even better the next day reheated, sauce and gnocchi left overnight to meld. I stirred through some baby spinach, and then microwaved - the addition of greens was a good one. My other favourite way to serve these cloudy pillows of deliciousness is in a simple sauce - lightly fry some cubes of skinless, boneless chicken breast in a fry pan in some crushed garlic and some olive oil. Add some cream, and salt and pepper, and the cooked gnocchi. Have it on a reasonably high heat until it reduces, then squeeze in some lemon juice and add spinach or baby spinach leaves. Once thick (it doesn't take long) serve with lots of freshly cracked pepper.