In Piedmont, Emma Hearst and Sarah Krathen, authors of the cookbook Sorella, ate teeny, tiny potato gnocchi everywhere they went. This recipe was inspired by an excellent version they had at Osteria dei Catari, in Monforte, where chef-owner Alessandro Cavallo topped gnocchi with sauteed pears and a cheesy cream sauce. Cut the pears the same size as the gnocchi, so they're camouflaged.
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