This is not a question but more of an acclamation.
I would like to share something that I always believed in, finally supported by a Chef Celebrity.
Same joy when I found the article about gnocchi on Serious Eat:
"But, yolk-y gnocchi (say that five times fast) are also more firm than their egg-free counterparts, and, while the effect is very subtle, they have less of a clear potato flavor."
I admit, I have been weak and once I have add Parmesan to seafood.
But these are my two entrenched cooking principle which I am not willing to compromise.
I am sure it is not just me, what is yours?