What is your favorite way to cook gnocchi?

Make the dough, potato or just flour. Potato will be more dedicate. Handle as little as possible, just bring the dough together. Then form into a rope about 1/2" diameter, cutting 3/4 to 1 inch lengths. Put into boiling salted water and remove when they float. Put into a skillet with melted butter and sage and toss until lightly browned and serve.

My favorite are actually Parisienne gnocchi. Make a pate a choux and pipe into boiling water, dry and finish in brown butter with fines herbs

I prefer ricotta gnocchi, which contain no potato. All gnocchi are boiled before saucing: are you asking what sort of sauce/topping/“condimento” we like best?

Big fan of red sauce on ricotta gnocchi, or brown butter, sage, and mushrooms. Or pesto, if you’re in a hurry.

Since nobody has said it yet...

First you start wit da roux.