I based this on a dish I had in a new Italian restaurant in Manhattan last month. It struck me that a light cream sauce with just a hint of onion and spring vegetable (I don't really remember which ones they served) was just the perfect foil for dense potato gnocchi. <br />I always like gnocchi to stand out on its own and not be overwhelmed by a heavy sauce - particularly true for gnocchi made with ricotta.

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