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It’s forever been my dream to make pasta from scratch. The colours and flavours of Italian cooking has always been fascinating for me. Seeing a pasta maker on display on a window shopping trip was all the impetus I needed to delve into pasta making. After coming across an interesting recipe for a lemony gnocchi on Pinterest which by the way is my latest vice, I thought it would go very well and would be an apt choice as it was a far cry from your usual Italian staples of tomato and basil.

And with previous knowledge of gnocchi being one of the tough pastas I set about gathering the ingredients to make this much adored pasta.

Gnocchi is a kind of pasta that resembles the shape of pudgy soft dumplings each probably the size of a walnut. Now I normally go through a gazillion recipes before settling on one which I think I can trust. But today I pulled the first recipe that came up on google. Fortunately for me it was a family handed down recipe, tried, tested and perfected. What more could a novice ask for! The only thing missing was an Italian nonna talking non stop in my ear correcting me.

And thanks to Marie’s tutorial I found making gnocchi was less daunting and a real pleasure. The gnocchi turned out light and fluffy and melt in mouth yummy. It’s one of those pastas that can easily go wrong but if you followed the tutorial to the last word I don’t see how you could go wrong!

For the gnocchi recipe I highly recommend the below link.
http://foodnouveau.com/2010/10/destinations/europe/italy/how-to-make-gnocchi-an-illustrated-step-by-step-recipe/#

Sky is the limit in terms of creativity for flavour combinations for the sauce. The other recipe I was talking about earlier called for lemon juice, garlic and Parmesan. I tweaked it a bit to improvise.

Sauce ingredients:
Juice of half a lemon
Zest of 1 lemon
3 – 4 cloves of garlic pushed through a garlic press
10 – 12 sage leaves
1/2 cup white wine of your choice
Butter/Olive oil 1 tbsp

Heat butter or oil in a saucepan. Add garlic and cook till fragrant and light golden brown. Throw in your sage leaves, lemon zest, lemon juice and white wine. Cook for a couple of minutes until the alcohol evaporates.

To serve:
Once your gnocchi is cooked as per the tutorial above toss it in your sauce and serve in individual pasta bowls, garnish with grated Parmesan and a sage leaf to finish. Buon appetito!

Verdict??? Hey man that’s easy. It was “molto deliziosa”.

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