“I like to eat my food, not smell it.”
My 18 year old niece was objecting to the liberal application of herbs on food of any kind.
Rosemary she found particularly objectionable. “Makes things taste all planty”, says she. Well yes, I suppose it would.
I think I can safely say that it not had not occurred to me that a “planty” taste was something to avoid. I forget that copious amounts of herbage may not be to everyone’s taste, being firmly of the opinion that a handful of fresh herbs can do a lot to enhance most things. Like potatoes.
My very own parsley, sage, rosemary and thyme
In my capacity as a self-confessed potato anorak, I’m not entirely sure that I should admit to the following, but I see that I am going to have to come clean and reveal to the world (or to you lot, at least) the embarrassing truth.
The fact of the matter is that, until this weekend, I’d never, ever made gnocchi.
[cue momentary pause while this information sinks in]
As far as my potato repertoire went, lack of gnocchi experience had been sitting squarely in the glaring omissions category for the longest time. There was really nothing to do but face the fact and give these Italian potato dumplings a much belated whirl. And it seemed like the least I could do to make up for their much-delayed debut was to see to it that they would be washed down with some proper Italian wines. Following our most enjoyable French excursion, the guys at Curious Wines were happy to oblige with recommendations and samples for same. Things were looking good for the gnocchi launch.
There you are my little dumpling