Really easy, quick and tasty. However the recipe was a bit over complicated. For one thing the gnocchi don’t really need to sit in the liquid for long, I just fry them up with lots of butter and they have a nice texture and don’t need much liquid after the butter. For that reason draining the tomatoes is a must and there is no need for the beef stock. Once I added the cheese it all came together nicely and there was zero need for cream…don’t get me wrong, I love fats in my food but I really didn’t think cream was necessary at this point! I left it out and skipped the browning as I thought the cheese worked better mixed in the dish. After adding the scallions I plated it but put a good scoop of pungent Dijon mustard on top with a couple bread and butter pickles. Different and fun!
