Mi e' parso che kilikini abbia scritto:

>> They reach perfection with gorgonzola or ragout, but you
>> can dress them in so many ways.

> How do you dress them? They're completely foreign to me.

Almost anything: basil based pesto (Ligurian style), usual ragout
made from ground beef and pork, gorgonzola cream (melt gorgonzola
in little milk over very low fire), mixed cheeses (just as
gorgonzola cream but with one or more other cheeses), "a la
Sorrentina" (finely diced mozzarella and tomato sauce straigth on
the cooked gnocchi's with a basil leaf)... Also seasoned cheeses
go well: just grate them in a skillet with milk or whipping cream
and keep over very low fire until it melts and blends. One
Piedmont classic is "gnocchi al Castelmagno", made this way with
Castelmagno cheese (some cooks use milk while others use butter,
others use cream and others a use combination of those).
These were the classics for gnocchi's, but the range is almost
endless: many people dress them with the same sauces they use for
pasta.

BTW - gnocchi's can come in any format, depending on the fantasy
of the chef, but usually they come in two standards: gnocchi and
gnocchetti. Gnocchi are 1" long and 1/2" in diameter, gnocchetti
are about half of that.
--
Vilco
Think Pink , Drink Rose'