On Saturday Aug 18, made

• Chicken Saltimboca
• Potato Gnocchi baked in cream
• Fresh tomato and mozzarella salad with croutons

Used 0.5lb very thinly sliced proscuitto di parma as the filling for 6 large chicken breasts. I thought the filling was a little weak in this case probably should use more proscuitto and get it cut thicker.

For the gnocchi used 4 potatoes, 2 yolks and 1.5 whites, went very light on the flour so the raw gnocchi were at the very soft end of the spectrum. Instead of cooking them all in one batch, however, I cooked them in three batches letting the water come back up to a boil in between. They firmed up nicely instead of melting and came out wonderfully light.

Salad was our home-grown tomatoes, tiny perlini mozzarella balls, croutons maded with an Acme baguette with olive oil and almost no dressing (basamic/olive oil dressing). The tomatoes are really great at the moment.