When you say gnocchi, most people think of the potato-based dumpling that is so delicious when expertly prepared. I once took a class on how to make the little devils and the instructor's rules for preparations were numerous and unwavering. I have to admit, I enjoy the vacuum-sealed variety as well and it's uses are innumerable. But, gnocchi can also refer to one of my other favorite delicacies, gnocchi alla Romana, or these lovely little ricotta gnocchi. I have several similar recipes, but the one I prepared came from The Splendid Table and is a cinch to complete. They can even be done a couple of days in advance, held in the fridge then simmered and placed on top of a sauce--the recipe says lightly tossing them, but they are very delicate. Of course, a fresh tomato sauce is always delicious, but think about these other options: a creamy tomato sauce; a light mushroom broth with fresh spinach or peas; a sauce of olives, capers and basil; a lovely pea pesto; a pan sauce of lemons, spinach and peas; and so on and so on and so on. Paired with a crunch salad and some bread, who wouldn't be happy to be served a lovely bowl of these cheesy Italian pillows?