I decided to add a starch dish, potato gnocci would do nicely. Making the dough is pretty straighforward, bake two Idaho potatoes, push them through a ricer and add a couple of egg yolks and a bit of Parmesan. That's about it, knead, roll and cut. I made a cream sauce with pancetta and sage, finished it all off in the oven. Kai helped make the dough:
We did all this in the afternoon, at dinner time all I had to do was cook the fish and crack open a bottle of my favorite local sparkling wine, a 2006 Stellar's Jay from Sumac Ridge winery in the Okanagan.
Dinner was great, we all devoured it with much gusto!