What to do with gnocchi?

Hi all,
I got a great gift basket from a relative from Paul's this week, included was a package of potato gnocchi.
I haven't ever eaten gnocchi and I'm not really sure what to do/serve with it?
Any suggestions would be appreciated.
Thanks!

Gnocchi is great! You can use any sauce on it that you would use on any pasta - but it stands up well to really heavy sauces, so if you want to go nuts and make that crazy gorgonzola sauce recipe you've had your eye on - go for it. Gnocchi is like little potato-dumplings, and it isn't usually as "chewy" as a lot of egg-and-semolina flour pastas, because it has a smaller gluten-to-egg ratio.

Enjoy!

Although when properly dressed/sauced (?) it can be an appetizer or entree, I prefer to use gnocchi as a starch side dish replacement for potatoes, rice, barley,, etc. I then dress it simply with a few leaves of sage, melted unsalted butter and Parmigianino. (A simple tomato sauce can also be used, but, eh, I much prefer the sage, butter and cheese.)

You got it, Annemarie. If I'm going to do a tomato sauce, I think a vodka cream sauce is the only way to go.

Inregard to my earlier post, the sage, butter and Parmigianino version requires the real thing. The green box doesn't begin to cut it!

Although when properly dressed/sauced (?) it can be an appetizer or entree, I prefer to use gnocchi as a starch side dish replacement for potatoes, rice, barley,, etc. I then dress it simply with a few leaves of sage, melted unsalted butter and Parmigianino. (A simple tomato sauce can also be used, but, eh, I much prefer the sage, butter and cheese.)

Ditto Gayle, but I brown the butter pretty well- love the nuttiness. Also, make sure your water isn't at a rapid boil, my first batch of gnocchi ended up as a layer of gooey scum as opposed to fluffy little clouds.

Annemarie, my spelling is what I get for cutting and pasting my response and running it through spell check first. Lord, knows how I spelled it originally.

I made this a few weeks ago and thought it was GREAT! And quick and easy.

Ingredients
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
2 tablespoons butter
2 tablespoons pine nuts
2 garlic cloves, minced
1 (10-ounce) package fresh spinach, torn
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) finely shredded Parmesan cheese
Preparation
1. Cook gnocchi according to package directions, omitting salt and fat; drain.

2. Heat butter in a large nonstick skillet over medium heat. Add pine nuts to pan; cook 3 minutes or until butter and nuts are lightly browned, stirring constantly. Add garlic to pan; cook 1 minute. Add gnocchi and spinach to pan; cook 1 minute or until spinach wilts, stirring constantly. Stir in salt and pepper. Sprinkle with Parmesan cheese.

I just recently put together a casserole using gnocchi. I can't give you specific measurements because I kind of played it by ear, but here it is:

Cut up a package of Italian sausage into chunks and brown in a cast iron or oven-proof (le creuset) pan. Remove from pan and set aside.

Pour a little olive oil into the pan, and sautee 1 roughly cut onion, 1 green and 1 sweet red pepper, along with about 4 cloves of garlic.

While you're doing this, warm the gnocchi in a separate pan with butter and a bit of salt.

Return the sausage to the pan, add about a cup of a nice, rich tomato sauce (okay, so I use the stuff out of the jar, preferably Barilla). Add the gnocchi, mix it all up, then
cover the whole thing with about 1/2 pound of mozzarella cheese.

Bake this mess at 350 for about 20 minutes, then broil to brown the cheese a bit.

Eat with a loaf of nice, crusty bread (the NY Times recipe works fine for this) and a glass or two of a robust chianti.

Roberto's your uncle!

This is the perfect time to point out that Cambell's has gnocci boards in. They put the characteristic ridges in the dumplings. There are 3 left, as far as I know. $5.50 each. I keep thinking of ways to turn mine into a multitasker...

Ok, the older I get, the more I find that my kitchen gadgets have to really be spectacular in saving time or multitasking and not take up too much room. they also have to be easy to clean. That being said, I have made gnocchi hundreds of times (even on a restaurant level) and used a fork. This amazing item is a real multi tasker, easy to clean and takes up very little room! LOL BTW, the brown butter, sage and parm is especially good on sweet potato gnocchi. I often serve it with just pesto as a side.

Ooohh! Thanks Carolyne, you just solved my riddle!

I can use my gnocci board for crimping fresh ravioli, or to place nice ridges in compound butters, forming heavy creams. Or in place of a pastry brush to add texture to thick accompaniment sauces. Anywhere where the fork used to be used for garnish and finish techniques.

(nice)

You're welcome Stephen. so glad to have been a help! LOL

After boiling gnocchi according to package instructions and draining, saute over medium heat in olive oil or butter. They will develop a slight crust that is a nice contrast to the inner texture. Finish with a few tablespoons of minced sundried tomatoes that are packed in olive oil (I buy mine in the produce section of Kroger) and some of the infused oil, if you wish. Top with grated or shaved Parmesan Reggiano. I am toying with the idea of adding some arugula during the saute, but have not tried it yet.