Beet Gnocchi in Cream Sauce

Thursday 9 April

We had frozen half of the beet-ricotta gnocchi we made for the Santens a couple of weeks ago.  It was easy to boil them for just a few extra minutes, until they rose to the top of the steaming (now pink) liquid.

Then we served them puddled in a sauce made with butter, heavy cream, and grated asiago cheese, and topped them with a chiffonade of garden sorrel, for freshness and zip.