#25 - Three Cheese Spring Onion Gnocchi
Hello team!
As the weather is threatening to rain on our parade a little this weekend, I thought it would be nice to give you a little dose of comfort to break up the fresher meals of the season. In this week’s newsletter, we are going to be covering gnocchi. In this instance, covered in a very cheesy spring onion sauce. I first ate gnocchi in a little pizzeria in the Italian alps where my family have been going for years, and this dish is very much inspired by that first encounter.
I am also very excited to announce that my book tour kicks off in a few weeks time, and I’d absolutely love it if you came to join me. You can find tickets for all the events here - (the Bath ticket link is not available just yet, but it will be coming soon!).
If you did want to buy a copy of the book as well (out 13th June! So soon!), you can do that here.
Sophie x
The Recipe
Triple Cheese and Spring Onion Baked Gnocchi
Serves 2
Whilst nursing a particularly pungent hangover this weekend (thank you hen do), all I could think about eating was a gooey baked gnocchi dish, even in the 26 degree heat, so I was actually quite relieved to see that the weather was about to turn and I would have an excuse to cook it.
Gnocchi can be quite a divisive dish, mainly I think due to the tough little bullets masquerading as gnocchi on supermarket shelves. Fresh gnocchi is a different beast entirely - soft and pillowy, both in shape and texture.
Making gnocchi is easier than it looks, but it can be challenging to make it in large quantities, due to floury potatoes' willingness to turn gluey as they cool. For this reason, we are doing a recipe serving 2 today, so you can get comfortable with gnocchi making before you leap into making mega portions of it.
Top gnocchi making tips: