For this very special round-up, I decided to put a bit more effort in than my usual boiled-pasta-plus-a-sauce, and made some gnocchi. I used this recipe from Hugh Fearnley-Whittingstall for goat's cheese gnocchi, but instead of the walnuts in brown butter, I sauteed roughly chopped watercress and garlic in a little butter and added some cherry tomatoes and a little lemon juice to finish. The only other thing I did differently was to push the potatoes through a ricer, to keep the gnocchi light, rather than mash them.
It was, I think, the most successful batch of gnocchi I have ever made. Perfect texture, with just the most subtle flavour of goat's cheese. The walnut sauce sounded delicious but richer than I wanted! By adding the watercress and tomatoes, I didn't need to make a salad to go with it.
So, thank you to Ruth for all her efforts with this event over the last 290 weeks, and thanks to all of the guest hosts along the way.