This Sunday I made gnocchi two ways. The recipe for the gnocchi can be found on pg 226 of Mario Batali’s Molto Italiano. The Gnocchi had either a truffle cream sauce or a sausage and fennel sauce. The gnocchi was not too hard to make but took a long time because the potatoes had to cook, and, since I made a large batch, it took a while to mix everything. In addition, the sausage and fennel sauce took a few hours because the sauce had to simmer in the tomatoes. The truffle cream sauce was light and tasty while the sausage and fennel sauce was heartier.