Gnocchi and sauce
I tried making gnocchi for the first time tonight. My usual kind of experiment - I read several recipes online, then wandered into the kitchen and threw a few ingredients at each other. I was actually looking for an excuse to use up some celeriac and some pumpkin, with another box of vegies ready to be used if I thought of a good method for them too.

So we ended up with: celeriac/pumpkin/potato gnocchi (made with wheat flour but not with egg), served with a baked tomato sauce. Flavours came out reasonably well - gnocchi plain, sauce clear but not overpowering. All vegan, too, though that wasn't deliberate.

The sauce was good, it's the first time I remember doing this kind of baked sauce. I diced tomato, put it into a cake pan with olive oil, chopped parsley and basil, and diced garlic, some salt and pepper, mixed it all through and baked it for a while. Then I took the result and blended it until it was a chunky-sauce-texture. It came out really well, the flavour of the openly baked tomato is quite different to tomato just thrown in a stirfry or similar (which I generally dislike). I would have enjoyed it without the baking, too - I like the fresh flavours a lot. (Tomato and pepper, mm mm MMM.)

The gnocchi was interesting. I managed to get it reasonably OK, though I suspect the more often I make it the more straightforward and reliable it will be. It wasn't quite as simple as it sounded, but at the same time it was easier to make than I expected. Using pumpkin makes it quite wet, and afterwards I made a mental note of one writer's comment that using baked vegetables rather than steamed gave you a much better texture because they started drier in the mix. I may try that sometime if I have roast vegetables left over and need something to do with them.