These are kind of a lot of work, and definitely messy because of the cheese inside. But! They are pretty delicious. Really liked the addition of herbs in the gnocchi themselves. WAY not enough flour in the recipe, they were super sticky and impossible to roll out even after the addition of quite a little bit of flour. So I think I'll stick to Mimmo's recipe overall--not worth the extra trouble, just make a great sauce.
Speaking of great sauces, eating these with some butternut puree with garlic and sage was good but not great--too much squash involved, I think. Might just do my favorite brown butter with sage instead. The puree was nice and would have been good with some pork or something. Just not a great pairing.
Family loves these--and as long as you don't get so fancypants, they really aren't that hard to make. Despite Mimmo's insistence on doing everything quickly so they're still hot, rolling them with fingers to make the right shape, and not mixing too much once the potatoes are riced, these came out soft and pillowy and delicious. Forgiving!
ganokki?
puree
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