I’m having a bowl of gnocchi with tomato sauce, buffalo mozzarella, fresh basil, parmesan and a mixed dressed salad. It’s good.
These little potato dumplings feel like a good half-way step into spring pasta: filling and substantial yet with a fresh- tasting sauce with herbs.
For the last few years I’ve eaten less and less pasta, strangely: it used to be a staple eaten a few times a week. But now it’s an occasional meal only, and I’m not really sure why.
Am I a food fashion victim and couscous is the new culinary star? I hope not.
Maybe I just need to ring the changes beyond my favourites of ragu, vegetable lasagne, spaghetti carbonara, mushroom ravioli and Vongole and explore a bit more.
After all, it seems rude to our Italian cousins not to…