Gnocci Anymore
Now that I've gotten these experiments with gnocci out of my system, I thought I'd share one of the plated results. After realizing how easy it was to make the Meyer Lemon variety, I improvised an oregano/parsley blend - this time with egg whites instead of yolks. Though I used fewer potatoes, I somehow came out with more dough - enough to feed about sixteen! I ended up giving several frozen batches away, and just making the remainder for us, with a tomato fennel sauce. Now that I've satisfied my curiosity, I can move on to something new!