I've been meaning to make Joe's gnocchi for a while now. What could be simpler than throwing together a bit of choux paste, poaching it and baking it with cream, cheese and bacon? Of course, I didn't factor in my ineptitude with a piping bag. So my gorgeous choux paste (the secret with choux pastry is to float with zen-like calm above the moment where you are convinced it is separating) extruded into fat worms, rather than Joe's perfectly formed little nuggets. I would have been better off using a pair of teaspoons to make quenelles, I think.
Still - the end result was fab. I couldn't believe that gnocchi baked in cream could be so etherially light in texture. Not a bit stodgy. With the pancetta and roquefort it is very rich, so the half-quantity I made was plenty for the two of us. It looked a bit measly on the plate, but all we could fit in alongside was a lemony green salad. In fact, for the first time ever my husband was heard to say that I maybe used too much bacon. Too much bacon!
With it we had a lovely 1993 German riesling. While the top of the cork was intact and solid as oak, the bottom half had completely disintegrated leaving nothing for it but to get out the decanter and filter. The honeyed colour of the wine gave a good indication of the flavour - rich and sweet but with a lovely fresh, dry aftertaste. A very good match!