Well not completely by me. Craig lovingly prepped and made the gnocchi and I made the mushroom and white wine cream sauce.
The gnocchi was surprisingly easy to make, and takes literally two minutes to cook.
All you need to do is follow a basic pasta recipe of flour and eggs, but this time add roughly 1 kilo of potatoes. Boil them, peel them once cooked, and press through a ricer. Add the egg and flour and knead softly into a ball, which will then be rolled, chopped and pressed gently with a fork (this is so that the pasta sauce clings and sits nicely in the little gnocchi balls, mmm).
The mushroom sauce? Mushrooms, chopped onion and parsley. White wine. Cream. BAM!
The gnocchi was delightfully soft, but very filling indeed, so be careful with your portion sizes.