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You can dress up perfect gnocchi in as many ways as you can sauce pasta, garnishing them with an unheated pesto sauce as the Ligurians do, or tossing them with foaming butter and slivered sage leaves as the Piedmontese do. You can mix them with a chunky tomato sauce or smother them in a wild boar ragù. Paula Wolfert finds that a little olive oil added to the dough makes for a silkier consistency, but it is optional.