Giovedì gnocchi

So in Rome, Thursday means gnocchi. (Disambiguation: Gnocchi alla romana will (hopefully) be discussed at a later date. These are the potato gnocchi we all know and most of us love.)

As it happens, I happen to be staying spitting distance from two fresh pasta shops. Sigh. The one I am most attracted to is on the piazza (see my confusion over my butcher shop apartment). The door says Pasta Fresca Mea, but the receipt says Campegiani Pier Paolo. The gnocchi come in two sizes (I have plans for next Thursday). The cashier jokes with me when I ask for a serving of gnocchi for one: "1 kilo, then?" (Admittedly, that's a pretty basic joke, but I was pleased beyond measure to have understood!)

I was going to have gnocchi for dinner, but have made other plans. So here is what gnocchi for lunch (normal sized now, stay tuned for the minis) looks like:

Note to my faithful readers: Fresh gnocchi are easy as pie to prepare:

- Bring unsalted water to a boil.
- Add fresh gnocchi.
- Boil for 2-3 minutes, until all of the gnocchi are floating (I like to err on the side of caution and let them stay that way for up to a minute, but your mileage may vary).
- Serve with Marcella Hazan's tomato sauce with butter and onion. Just do it. Don't ask too many questions. Thank me later.