Not so great

Ok - just so you know I fail too - although this is pretty early in the blog to be advertising that I suppose... Anyway I made a Food & Wine recipe tonight "Gnocchi Gratin w/ Pine Nuts & Gorgonzola Dolce" It was baked with a cream sauce with pancetta, radicchio and blue cheese which all sounded great. I used fresh gnocchi from the Pasta Shop and didn't cook it first - but even without cooking it turned to mush. I think that's the most common problem with this type of pasta. I have had very few good experiences with gnocchi. I do think Ristorante Milano does it well, actually all their fresh pastas are amazing - the tonarelli is my favorite!  I'm going to stick to ordering it there or going to Sorrento, Italy (birthplace of gnocchi)