How to Make Potato Gnocchi

The first gnocchi dish I've ever tried was in Boston at Taranta Cucina Meridionale, a fusion Peruvian-Italian restaurant.  It was a yucca root gnocchi with spicy green lamb ragu topped with shaved parmesan.  It stands out as a dish I'll remember FO-EVA.  It's unfortunate that my first experience with gnocchi was so unforgettable.  Since then, I've come to accept that gnocchi isn't droppings from the gods.  The texture is chewy and without a sauce, gnocchi is pretty damn bland.  Forgive for drawing yet another comparison between the two cuisines, but does anyone else think gnocchi tastes similar to tteok 떡?

Anyway, I decided to make some gnocchi because I had a few guests over and it seemed like a fun dinner food that we could all make together.

Italian Sausage Pasta Sauce with Garlic, Peppers, Mushrooms, and Eggplant

This post is an addendum to the post on how to make gnocchi, but this sauce goes well with anything.  My friend, Kiara, was spooning straight into her mouth.

Pasta sauce is all about the seasonings.  I pretty much scoff at anything straight out of the jar because in most cases, the sauce is bland and boring.  Any jar of pasta sauce can be transformed with the addition of fresh vegetables and the right blend of seasonings.