Categories: Kids, Diary free (eliminate butter), Healthy, Vegetarian Potato gnocchi are popular throughout the world and all over the Italian peninsula, but particularly in northern Italy. They can be served with melted butter and Parmigiano-Reggiano cheese (with or without sage), melted cheese and milk (gnocchi alla bava), with tomato sauce, in sausage sauce, baked with tomato sauce and mozzarella (gnocchi alla sorrentina) or with juices from a roast beef, dried mushrooms and tomato sauce. Some variations add some other ingredients to the dough: grated Grana cheese (in Piacenza), nutmeg, melted butter and diced lardo (Trentino Alto-Adige) or even use coarsely grated raw potatoes instead of mashed (Trentino Alto-Adige). The key to light, fluffy gnocchi is using the right type of smooth potato and keeping the amount of water and flour in the dough as low as possible. Baking the potatoes removes a lot of moisture but if you have no oven, you can steam them. I cheat and use an egg in the dough as my fear of failure after ricing a kilo of potatoes is too great.