I have been making gnocchi for years and your version is better than an Italian grandmother showing you how! (Took me years to get it right all by myself :( Traditionally, you can serve potato gnocchi with a light marinara sauce, pesto or even with a simple sage and butter sauce (just fresh sage leaves sauteed in butter a bit-- just toss cooked gnocchi in it to coat.) You can also add and melt a bit of cheese over it in sort of a buttery cloak-- called "drooling gnocchi" in Italian dialect! Thanks for the great lesson...and next time, for variety, add ricotta instead of potatoes-- super YUMMY! Charlene, thanks for the affirmation = much appreciated! I tore a recipe for ricotta gnocchi out of a magazine recently - guess I'd better try it. Maybe make some "drooling gnocchi..." PJH

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