First off let me start with a summary. Complete and utter success on the perceived most difficult part of this recipe. Total fail on the seemingly easy portion. In short, this recipe did the old bait and switch. I decided to start bright and early Sunday morning so my gnocchi would have plenty of time to freeze for easy handling. Nothing like the smell of baking potatoes at 7:30 in the morning. It was...errr...interesting to say the least. I baked my potatoes at 350 for about an hour and a half. However, I think this temperature was a little low because they still weren't done after a full 90 minutes. I figured I had done the best I could and to avoid wasting more time I microwaved them the rest of the way.
|Just roll with it...|
After we ran our errands and came home, it was around 4:30 and David was ready to eat. This is where my arrogance about making a seemingly simple pasta sauce got in my way. Instead of a robust tomato based sauce with a hint of cream, I ended up with a runny, greasy mess. It was bad. Real bad. In fact even after I served the meal to David he made a quick beeline to the kitchen for more salt and more Parmesan cheese. The gnocchis though he raved about and I even sensed a bit of surprise at how well they turned out!
|This picture is a lie|