My first experience (a few years ago) preparing gnocchi was not very succesful and ended up as a puree in the oven!
Since then I hesitate to make them, and that is probably silly. The gnocchi romana are different because they are not supposed to be cooked in water but to be baked in the oven.
A stolen version (by a couple of cooks out of Berlin) is really tasty. For 4p cook 1 l of almond milk with 60 grams of real butter. When the milk starts boiling add 250 grams of fine polenta, 50 grams of almond flour, pepper, salt and nutmeg. Stir constantly with a whisk until you get a thickened mass. Stop the fire and add 60 grams af grated parmigiano. Taste! A flat oven plate is ideal to cool the polenta down. The easiest way is to cover the plate with baking paper and to spread the polenta mixture equally ( the thickness of the layer is 1.5 cm approx). Cover with baking paper and cool down. Keep cool until you prepare the gnocchi (you can do all this a day in advance).
To cut the gnocchi use a small timbal. Do not throw away anything. Put the gnocchi in an oiled dish. Add some butter, chopped sage leaves and grated parmigiano. Bake in the oven at 180° for approx 20 mins.
As side dish something green?? Courgettini, a new word for spaghetti of courgette thanks to a Japanese spiral cutter (4 for 4 p) with a new discovery in the Italian vegetable department, agretti or barba di frate (looks like chives). Remove the hard parts of the agretti. Blanche them 3-5 mins in salted water. Mix with the courgettini. Add 2 garlic cloves, some olive oil, pepper, salt and oregano. Bake for 10 mins in the oven and stir now and again. Add some white balsamico vinegar.
The combination of the gnocchi and the vegetables is awesome.