As we leave, she's talking up her husband's gnocchi at another table.

But the best side was an interesting spin on gnocchi.

The gnocchi were so light they seemed half air, but filled with flavor.

Cook seven to 10 minutes, until the gnocchi are light and floating.

After about 90 seconds, gnocchi will begin floating to the surface.

Filled a pot of water in which to cook the gnocchi.

Very gently add the gnocchi and heat until warmed through.

No matter how you dress it up, though, gnocchi is humble eating.

Gnocchi also make an appearance in a number of meat dishes.

Add the gnocchi and cook until they float to the surface, 1 to 2 minutes.

Then he put the gnocchi away in the refrigerator until somebody ordered it.

Angela set a gnocchi on the tray and looked up at her daughter.

If gnocchi is an evening special, go for it.

Gnocchi should be fluffy, delicate and light in the mouth.

I ordered a chicken with gnocchi which was quite expensive anyway.

The best pasta is the float from the plate gnocchi.

His gnocchi, for instance, are beautifully made and exceptionally light.

Reduce heat to a gentle simmer, and add half the gnocchi.

Which is why gnocchi need a certain body and heft in the sauce.

Cook until the individual gnocchi float, then 1 minute more (about 4 minutes total).

Lower the heat slightly and add the gnocchi in batches.

But there the gnocchi are kept simple, made sweet and served as a dessert.

Luigi Gnocchi has won five times the individual national championship.

The gnocchi take only about a minute to cook.

The gnocchi are fantastic, and I tell him so.