These thick, soft dough dumplings are made from real potatoes, flour, ricotta cheese, and can include flavourings of herbs and vegetables. The dough for gnocchi is rolled out, and then cut into small pieces of about the size of a cork. They are then pressed to make ridges which hold the sauce. Gnocchi are usually eaten as a replacement for pasta as a first course, but can also be served as a side dish to some main courses.