That took ages, and the result was a little bit like eating boiled globules of basil-flavoured wallpaper paste. Kind of glutinous and a little bit slimey. I really enjoyed making them – slipping the skins off the boiled potatoes was fun, and rolling the dough into a sausage and chopping off chunks with my herb chopper made me feel like a pro. It’s just a shame they didn’t live up to expectations taste wise. I’ll probably give them another go at some point just cos it was a lark.
The sauce recipe that came with the gnocchi recipe was really good, though, really tomatoey flavour. I normally saute the onions in oil first, so I was really surprised at how well this turned out considering it was fat free.