Gnocchi, in my
book, is comfort food. This is true whether you make your own or take a short
cut with a package of shelf-stable, refrigerated, or frozen gnocchi from the
grocery store. Using a shelf-stable variety works well in this recipe and that
gives you time to trim and slice your sprouts. Gorgonzola, sage, and walnuts elevate
the dish and the addition of wine vinegar and a touch of
