Potato Gnocchi with Sun-dried Tomatoes - Fresh Oregano, Extra Virgin Olive Oil, Parmigiano Reggiano
The idea was too make a gnocchi dough flavoured with something less homogenous than mixing in another vegetable such as pumpkin but also something more colourful and more flavourful than herbs which in pasta tend to get lost. I have never tried it in gnocchi dough. A project for another day I suppose.
They turned out well balanced in the sense that both the flavour of the sun-dried tomatoes as well as that of the potatoes was present. In general it is a flavour that might even stand up to a stronger cheese sauce. Though a light emulsion of olive oil, cooking water and parmesan works well when you want to highlight the flavour of the pasta. The fresh oregano worked well. Philosophically it is a nicer pairing than the usual sage. But that would also work well.