Bruce’s Cookbook. Bruce Poole

this continue. I also like taking a starch that might ordinarily be seen as merely an accompaniment to other protein and turning it into a dish in its own right. Generally, I favour the carb itself to be prepared simply and for it to be sensitively partnered with something appropriate. Therefore, I can see that potato gnocchi might be quite delicious with squid ink sauce, for instance, but I can see no point in flavouring the gnocchi itself with the squid ink simply in order to arrive at arrestingly black gnocchi. Ditto the rather silly practice of flavouring pasta dough with herbs. Isn’t pasta served with butter or olive oil and lots of fresh herbs a better idea?