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| Gnocchi |
Made even more convenient by "doctoring up" a can of sauce to go with it.
(Sorry, these photos all need small tweeks, I'm crashing the new editing software with my ineptitude.)
To the contents of the can add: 2 TB butter, 6 or 7 chopped sage leaves, 4 cloves of minced garlic. Bring to a simmer and set aside while the pasta cooks.
All done and beautifully, plus some goat's milk feta - no salt, just stir together for 3 portions. Yummy pillows of potato goodness and a surprisingly tangy fresh tasting sauce.
But, not gluten-free as the front of the package claims. The last line of the small print says "Good manufacturing practices are used to segregate ingredients in a facility that also process wheat." If you need to be gluten-free and can tolerate some contamination, I recommend these because they are really good. However, this will be the last time for me.
