Yum.. this looks absolutely delish! Would gnocchi au gratin work? Just seems like the creamy, cheesey sauce would go great. Worried that they'd over cook in the oven after being cooked in the pot. Any thoughts? I think they'd be fine. Maybe cook them less in the water? Or, if the sauce is wet enough, don't cook them at all in the water, and let them cook through entirely in the sauce, as the dish bakes? PJH

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