Gnocchi

The first time I saw someone make Gnocchi was in the Australian Master Chef competition. That's the time I realized it didn't look too intimidating, but never got around to making it. One of the reasons maybe that it requires egg, and though I use egg in desserts, I hate using egg in my main course, especially in pasta.
I know, totally weird.

I always thought that gnocchi becomes airy and light because of egg, so an eggless version was out of the question. Until recently, I stumbled here. Chef Joey Camapanaro maintains that Gnocchi without egg turns out lighter due to the high starch content in flour.

So I tried his method. It's an easy to follow recipe.

Sweet Imitations...

Its' Sunday. Sin day. When Im at my laziest best.

Also when I get incoherent random urges, to eat Italian food.

So I made pasta...a very healthy wheat pasta with veggies and grilled aubergines.

I then went ahead and dealt a knockout punch to all the nutrition, with a stupendously calorific tiramisu imitation.

I used rum instead of marsala wine, sponge cake instead of ladyfinger cookies, didnt bother to brew espresso, but just swilled coffee granules with rum and cold water and dipped the cut up cake in it.

Also since I try to avoid eggs in recipes where I can, no raw egg white.

Yeah, I can be pretttty lazy and Im sure the Italians out there are not going to be pleased....but I put that thing together in 15 minutes, so time saved is a Sunday enjoyed.

Please pretend you didn't see the cocoa all over the rim...