15: Ricotta gnocchi [and pot-roasted steak with spinach and omelette] (Page 266, AFJ)

It's not really a good thing to cook something when you have no idea what it's supposed to taste like. Not because it might taste horrible, but because you have no real idea of how it was supposed to turn out. I've seen pictures of gnocchi but I have never tried it before. The recipe seemed easy enough. My first mistake was I did not have a large enough bowl for mixing so it got pretty messy and because it got really messy I got really lazy with the mixing. So my gnocchi did not stick together as much as I would have liked and bit started to fall off when I boiled it. But I did some research (google-ing) and discovered that gnocchi is not supposed to taste too floury (some of them did, some of them didn't) and light and puffy (that they were). They sort of that the same texture as moistened bread or and a lot fluffier than mashed potatoes.

This recipe was made with ricotta but gnocchi is often also made with potato or spinach. I had some steak in the fridge so I decided to make the pot-roasted steak again. It held together a lot better this time because I've mastered the art of tying up rolled up steak. The gnocchi tasted really nice with sauce used with the pot-roast. However my gnocchi looks a whole lot fluffier than the ones in the photo. I think I will have to try this recipe again with some more mixing to see if I can get this right. I did find some advice online that suggested frying the gnocchi which I will definitely try next time.

Cooking time: 7 mins (Should have mixed it for a long longer, but once the water boils the gnocchi cooks really quickly!)
Ease: 3.5 stars (messy messy)
Taste: 3.5 stars (anything can taste good with that sauce!)