I've been meaning to try making gnocchi for a while, but I found it somewhat intimidating. In retrospect I don't understand why. Only two ingredients and good instructions - what could go wrong?
So the other night I roasted some potatoes, mashed them and mixed with flour, cooked them in salty water for three minutes and then left them in the fridge to cool. The next day I used this wonderful recipe from A Cozy Kitchen as my guideline. I made a puré out of leeks, peas, thyme and roasted garlic, a cream out of goat cheese and mascarpone, quickly seared the gnocchi and the result is what you're looking at above and below.
There's no point in me repeating the recipe as it has already posted elsewhere. However, I want to stress the importance of the chèvre cream - do not leave it out! Yes, it is a decent dish without, but it's so much better with.
Next time I'm considering adding some white wine or lemon zest to the vegetable puré. Let me know how it turns out if you get to it before me!