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.
