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MasterChef UK ™
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Pan-Fried Gnocchi with Cream Sage Sauce
Muir describes her approach: 'In Scotland, we have tatty scones, same ingredients. Do they have a tatty scone and as flat and fried and gnocchi, small dumplings and boiled.' She explains her sauce plan: 'I'm thinking sage. Definitely. Some sort of creamy sage kind of sauce.' When asked if her smile indicates relaxation, she responds: 'Just the normal sign. Happy, sad. It's always there.' The judges express concern: 'Right now, she doesn't know what's going to make up that sauce. She's saying cream, herbs, maybe some tomato, maybe some mushrooms. What we've got now is a maybe sauce. It may be good, may not.' When John asks if she's boiling the gnocchi, Muir responds: 'No. Tastes crunchy. So you just fry it.' After feedback, she reflects: 'If I'd not got so giddy, I could have done it. You know, if I just stuck to the recipe, boiled it would have been fine. But I just got all carried away about tatty scones. That was that.'
John: 'You didn't boil your gnocchi. You cooked them like a Scottish tatty scone. The outside is obviously burnt, which is a shame.' Gregg: 'Sage isn't a bad addition, but not that much.' John: 'At heart, you know what works. You just don't know when to stop.' John: 'The sauce itself has been cooked down too much. It's become the texture of cream cheese. I mean, that's a pretty hefty sauce.'
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