Here we used the same gnudi base that we spread into thin disks but in this case we steamed it as logs. When they were cooked, we cooled them down and were able to slice them into little coins. These small disks were sauteed in olive oil to develop a rich crust on the outside, while retaining their soft, tender interior. The slightly crisp gnudi were wonderfully indulgent. Now comes the pleasure of seeing how these dumplings evolve into a dish.