Really good pasta is made from semolina flour (these gnocchi use semolina flour, which isn't cheap), but these are pasta's country cousins. You cook the semolina flour in milk as if making oatmeal or polenta, then add some eggs and dump the whole goo out on a countertop or (playing it safe) cookie sheet.
When it's stiff, cut or pat it into little circles. Genevieve likened it to play dough.
This time I served them with a beet and dill sauce from Moosewood on the side (pictured in the blue and white striped bowl), and brown-butter green beans from the backyard garden. And to put it right over the top, there were perfect summer tomatoes too.
(Gnocchi recipe here. I've read a number of similar recipes, so here are my tweaks to this one: I do not add cheese to the batter; I don't fuss with the buttered parchment paper or refrigeration. I don't drizzle cream on the top.)