I ate gnocci with artichoke ragu last Sunday at Po and now want to try and make it at home tomorrow. Does anyone have a recipe for such a sauce? It was heartier than a marinara but did not appear to have been cooked with bones or other meat products (though I didn't ask). It seemd that it was cooked longer than a marinara (texture, color, flavor) - but was certainly not cooked all day like "gravy." Any suggestions appreciated.