Gnocchi

[Lynan]

My MIL in Italy used to make Spinach and Ricotta Gnocchi al Cucchiaio. She would have a loose mixure in a bowl under her arm, stand over a pot of boiling water and with a spoon scoop amounts out of bowl into water. She would also on occasion push the mixture thru' a colander, rather as some do for Spaetzle (sp) I like semolina gnocchi as well.
Fave sauce for potato gnocchi is quattro formaggi with the emphasis on the gorgonzola please!