Gnocchi, in my experience, is very black and white. It's all about proper preparation from the start to your final product in the end. There are different ways of serving gnocchi so you have to use the freshest ingredients to start with and how how low or high a heat you cook it in because it makes all the difference. Also, when you sprinkle olive oil, you have to try different kinds in order to please your pallete.
Don't try it at Antons (if that's what you meant to spell.) Go try it at Marcello's/Lombardo's or Chiopinos (if they still have it.) Go to a proper Italian restaurant.
6793026 - I've never had pan fried gnocchi before so this is new to me. What you made reminds me of German knodle.
