Garlic-Buttered Crispy Gnocchi
So classic, but so good! I’ve found that gnocchi are something you might order in a restaurant, but not necessarily make at home. There’s something about making pasta that seems super-scary... but making gnocchi is so easy! Think of it as kinda one step beyond making mashed potato. Even successfully pronouncing the word gnocchi makes you feel sophisticated. It’s like ‘nyoh-kee’. Doesn’t that sound fancy?
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Poutine
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Fondant Aux Pommes
Poppy O'Toole · The Potato Book
It’s French, it’s fancy, it’s beautiful. If it were a person, it would smoke a cigarette and look down on you. But oh, it’s so cool! If you’re feeling really posh, you might want to serve it by its proper French name, fondant aux pommes, but on a regular day, the English/French mash-up of pommes fondant does the job, too. I remember little GCSE French except for ‘C’est bien!’ which is very much the case here. You’ll need to make clarified butter: I’ve given two options for how – choose your favourite.