Just butter and fresh grated Parmesan is wonderful....but any sauce will be fine....as long as it's as auce you like.

I like any type of cream sauce like an Alfredo or a light meatless tomato sauce like marinara, herbs and tomato or vodka sauce.

Also like sage butter sauce or butter with a selection of herbs like basil, parsley, rosemary ...whatever you like together.

I like them cooked then browned well in butter. I add sage while browning and Parmesan cheese when ready to eat.

This was on PBS TV yesterday:

Chef John Besh's Gnocchi, Crab, and Truffle

dcarch

Here is a link that might be useful: fancy gnocchi

This is a family favorite here.

Sandra Lee's Gnocchi gargonzola chicken **This is my changed rendition
1 pound potato gnocchi
1 pkg Knorr's three cheese sauce mix OR make your own
2 cups milk
3 garlic cloves jarred crushed not minced
6 ounces Gorgonzola crumbles
1 store-bought roasted chicken (approximately 2 pounds), shredded OR cook your own
2 tablespoons chopped fresh parsley leaves

To a large pot of boiling salted water, add gnocchi and cook for 3 to 4 minutes or until they float to the surface. Drain and return to pot; cover to keep warm.
In a medium saucepan, over medium-high heat, whisk together white sauce mix and milk. Bring to a boil stirring constantly. Reduce heat to simmer and add minced garlic and Gorgonzola crumbles. Continue to simmer, stirring occasionally for 2 to 3 minutes as sauce thickens; remove from heat.

Add shredded chicken to gnocchi. Pour sauce over warm gnocchi and chicken, and toss to combine. Serve warm and garnish with chopped fresh parsley.

OMG, when I was served home-made gnocchis at our friends' Italian restaurant, I was amazed at how good they tasted. I've had them years ago and swore never again. I might try the store-bought ones. Really good with an easy Alfredo sauce.

I generally eat them with a nice marinara heavy on the basil and garlic, or even a bolognese. I also love them in an alfredo but I often make them with just butter, sour cream and some romano. I love gnocchi. I even make them from left over mashed potatoes.

I like them either in an olive oil, butter and sage sauce sprinkled with a little pepper or in a homemade spaghetti sauce. I don't really care for cream sauces of any type. NancyLouise

I like them in this recipe from Eating Well:

Skillet Gnocchi with Chard & White Beans

In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella. Serve with a mixed green salad with vinaigrette.

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi, (see Tip)
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1/2 cup water
6 cups chopped chard leaves, (about 1 small bunch) or spinach
1 15-ounce can diced tomatoes with Italian seasonings
1 15-ounce can white beans, rinsed
1/4 teaspoon freshly ground pepper
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.

Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Nutrition Per serving (serves 6)

325 Calories; 7 g Fat; 2 g Sat; 3 g Mono; 8 mg Cholesterol; 55 g Carbohydrates; 14 g Protein; 6 g Fiber; 616 mg Sodium; 360 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 1 lean meat, 1 fat

Annie

Serve them with spaghetti sauce of your choice, plus some cheese (Parmesan, monterey jack, Wisconsin brick, or whatever), and maybe some Italian bread and a salad.

YUM!

Donna

Pesto, some good parmesan and a favorite bread. Perfect.

Kate

Here's a recipe based on a gnocchi dish I had in Rome and then replicated when I got home.
http://ergenzinger.hubpages.com/hub/Potato-Gnocchi-in-a-Gorgonzola-Cream-Sauce

I've eaten gnocchi in every way possible! As a base for Goulash, with browned butter and parmesan, with all kinds of pestos- you can't go wrong with gnocchi!

Just a last word - if you don't like the shop-bought ones, don't let that put you off. Home-made are so much better.

Usually with butter, sage and parm but oh my - with crab and truffle sounds heavenly! Thanks Dcarch!

My son owns a fresh pasta business in st. louis, Midwest Pasta on Cherokee, he gave me some spinach gnocci last visit and I will try them tonight with some homemade spaghetti sauce. I have never had them before. he makes an amazing goat cheese ravioli............believe me...not for the faint of heart...amazing.

We are fond of a spicy Portuguese linguica my in-laws introduced me to, so I slice it up, saute it briefly, toss in some evaporated milk (you could use half and half), some lemon pepper, toss in the hot cooked gnocchi (drained, LOL) and serve it with freshly grated Parmesan on top. I always liked 30 min dinners when I was working!

We were on a tour in eastern Europe where the dinner menu one night was chicken paprikash. I'm lactose intolerant, so the tour leader asked for dairy free for me and someone else, and vegetarian for another member. So confusing for the chef! What I got was vegetarian paprikash with lots and lots of mushrooms over gnocchi. Kind of a mushroom gravy deal that was so good, I drool thinking about it. The rest of the group got an overcooked, dry chicken sort of thing on the lovely gnocchi, but mine was to die for. As they always thought we 60-somethings needed enough food to feed a farm laborer, I had lots to share around. I've always wanted to recreate that meal. That gnocchi was my first taste of the stuff and I loved it.

P.S. On this entire trip, desserts were made with dairy of some sort. I think I got the same dessert every night, maybe even the same 3 pieces of fruit as every night as I was too full to eat them: a plate with a banana, an orange, and an apple. Other folks got a lovely Viennese pastry, I got a banana, an orange, and an apple.

I know this is an old thread that has popped up -- probably because someone was looking for ideas on what to do with gnocchi. The first time I cookoed them was with this recipe -- and DH and I both loved it. We also made it for our son with crumbled Italian sausage added for his heartier appetite. EIther way is so good. Watch the cooking steps and judge the progress. I am certain it would have been overcooked if I had just relied on the times. And we used cremini or brown mushrooms and I think that really added to the flavor.

http://www.food.com/recipe/gnocchi-w-garlic-spinach-mushroom-grape-tomatoes-132158