After living in Italy last year, I found it quite common to serve gnocchi in the 'nugget' form, without using a board/fork to make into shape, even easier. Haven't seen parsley as a base for pesto, and interesting that you have problems with it browning even with a heavy olive oil based sauce. Also, try red pesto (sundried tomato base) if you haven't! http://kaco1.tumblr.com/post/3991749210/pesto Yes, I always have trouble with basil-based pesto turning brown – though never parsley. I’ll have to try the sun-dried tomato version – sounds like a tapenade, eh? Thanks for the tips- PJH

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