When we saw that Palat of Miami offered a “Gnocchi” — prepped with truffle essence and tomato confit ($13; lunch) — we thought we’d give it a try. While it would have tasted great as a polenta, or some sort of carb-laden mush, as a pasta, it was unforgivably overcooked; disintegrating at the touch. Given the extremely poor prep and execution, (and inattentive service), this dish scored a near failing “C-.”