My stomach is in knots from the cream sauce I made to go with this, but the outcome of this meal was too good not to post. The gnocchi itself was perfect. The texture was great (slightly chewy and soft, I think that is good?), and had a great flavor. Flour I used was Rimacinata Cuore, a hard durum wheat fine grain semolina flour from Castelvetrano, Sicily. Filippo Drago is the miller who grows this wheat at his mill called Molini del Ponte. The other flour I used for this was Bob’s Red Mill Tipo 00 flour.
Gnocchi: 3 cups flour (half Topo 00 flour, half rimacinata flour), 1 egg, nutmeg, salt, pepper, 2 cups of russet potato (riced).
As for the delicious greens…charred broccolini and english peas. Blanched both of these. Then seared on high with safflower oil. Finish with flake sea salt.
The Looseleaf Cookbook 