Recipes for "gnocchi"

Gather the ingredients.

Place potatoes in a large saucepan and cover with 2 inches of salted water. Bring to a boil over high heat; reduce heat to medium-high and simmer, undisturbed, until tender but still firm, 25 to 30 minutes. Drain potatoes and place back in the pot to dry and cool slightly, 5 to 10 minutes.

As soon as potatoes are cool enough to handle, peel potatoes by rubbing skins off with your hands. Pass peeled potatoes through a potato ricer into a large bowl (alternatively, mash until very smooth.) Let cool slightly, about 10 minutes.

Fold in flour, egg, and salt until flour is incorporated and  dough starts to hold together. Transfer dough to a lightly floured surface and gently knead once or twice until mostly smooth (do not overwork).

Divide dough into 4 even portions. Roll and shape each portions of the dough into long "snakes," about ¾-inch in diameter.

Cut snakes into about 1/2-inch long pieces. (Optional: Roll each piece against the tines of a fork or a gnocchi board to make light ridges.) Transfer shaped gnocchi to a single layer on a parchment-lined baking sheet dusted with flour.

Bring a large pot of lightly salted water to a boil over high. Working in batches, drop in gnocchi and cook for 3 to 4 minutes or until gnocchi have risen to the top; transfer cooked gnocchi with a spider or slotted spoon to desired sauce.

Serve and enjoy!

Prick sweet potato all over with a sharp knife. Microwave until very soft, 5 to 7 minutes. Let sit until cool enough to handle.

Cut potato in half and scoop flesh into a bowl. Mash or blend until smooth. Add ricotta cheese, egg, kosher salt, and cayenne; mix with a spoon until smooth and combined. Stir in flour until mixture comes together into a sticky ball of dough, adding more flour as needed.

Transfer dough to a floured surface and knead gently, adding flour as needed, until no longer sticky. Divide into 8 equal portions. Roll each into a rope, about 1/2-inch thick, using flour as needed. Dust ropes with flour and cut with a bench scraper into 1/2-inch pieces. Transfer pieces onto a sheet pan and let dry on the pan for 15 to 20 minutes, or refrigerate until needed.

Make sauce: Cook bacon, stirring occasionally, in a skillet over medium heat until browned and crisp, 7 to 10 minutes. Add butter; cook and stir until lightly toasted, 2 to 3 minutes. Turn off heat and stir in rosemary. Set sauce aside.

Bring a large pot of salted water to a boil. Cook gnocchi in boiling water until they float to the top, 3 to 4 minutes. Use a slotted spoon to transfer gnocchi to sauce in the skillet.

Place the skillet over medium to medium-high heat; coat gnocchi with sauce, season with salt, and cook until heated through. Turn off heat and stir in 1 tablespoon Parmigiano-Reggiano cheese.

Transfer gnocchi to a warm serving bowl and top with remaining Parmigiano-Reggiano.

Add drained ricotta to a food processor and process until smooth. Add eggs and pulse a few times to incorporate. Add in flour, Parmesan cheese, salt, and pepper, and pulse a few times just until dough comes together.

Turn out dough onto a flour-dusted surface. Knead slightly to form a ball. Divide ball into four sections. Roll out each section into a rope of preferred size, about 1/2-inch thick. Cut rope into about 1-inch pieces with a knife or pastry cutter. Place dumplings onto a parchment-lined or floured baking sheet in a single layer.

Place the baking sheet into the freezer for at least 20 to 30 minutes so gnocchi can freeze individually without sticking together. Move gnocchi dumplings into a freezer-safe resealable plastic bag or container to store. Freeze for at least 24 hours (and up to 2 months) before cooking.

When ready to prepare, bring a large pot of salted water to a boil. Add in frozen gnocchi (right from the freezer) and cook for 3 to 3 1/2 minutes, in batches if needed so as not to crowd the pot.

Place gnocchi on a platter and serve with your sauce of choice.

Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 4 to 5 minutes. Drain and keep warm.

Melt 1 teaspoon butter in a large skillet over medium heat. Add 1 tablespoon onion and 1 teaspoon garlic; cook and stir until fragrant, about 2 minutes. Add sausage; cook and stir until browned, about 5 minutes. Stir in broccoli.

Melt 1/2 cup butter in another skillet. Add remaining 1 tablespoon onion, 2 teaspoons garlic, and flour; cook and stir until lightly browned, 2 to 3 minutes. Stir in gnocchi.

Combine sausage mixture and gnocchi mixture; season with salt and pepper.

Place the onions, bell peppers, garlic, zucchini, tomatoes, and gnocchi into a large mixing bowl (separating any of the gnocchi if they’re sticking to each other). Add the olive oil, salt and pepper and mix thoroughly with a wooden spoon.

Simply Recipes / Ciara Kehoe

Divide the gnocchi and vegetables between 2 rimmed baking sheet and spread everything out as much as possible.

Simply Recipes / Ciara Kehoe

Roast the gnocchi and vegetables until all of the ingredients are tender and some have slightly browned spots where they’re touching the pan, 20-25 minutes.

Simply Recipes / Ciara Kehoe

Remove the pans from the oven and set it on the stove or another heat-proof surface.

Find the garlic cloves, and carefully (without burning yourself) squeeze them out of their skins, then placing the cloves in a corner of the sheet pan so you can mash it.

Use a fork to mash each clove into a paste, then use a spatula or a wooden spoon to toss all of the ingredients (carefully loosening any bits that are sticking to the pan).

Simply Recipes / Ciara Kehoe

Divide the gnocchi and vegetables onto 4 plates and sprinkle with basil and cheese on top of each serving. Serve.

Simply Recipes / Ciara Kehoe

The gnocchi and vegetables can be stored in the refrigerator in an airtight container for up to 1 week.

To reheat, spread it out on a sheet pan, cover it with foil, and put it in a 350°F oven for about 10 minutes, until everything is heated through; the exact timing will depend on the size of your gnocchi and how crowded your pan is.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Fill a medium saucepan halfway with water and heat until simmering. Add spinach and cook until tender, about 1 minute. Drain.

Let spinach cool enough to touch, then squeeze as much moisture as you can out of it. You can also use a potato ricer if you have one to squeeze the excess moisture out of the spinach.

Add the spinach, egg, salt, and half of the ricotta to a food processor. Pulse until completely blended.

Transfer mixture to a large bowl, mix in the remaining ricotta and the Parmesan cheese. Stir a pinch of nutmeg into the flour.

Add the flour in by hand, starting with a half of the flour. Mix everything with your hands until the mixture holds together as a dough.

Put the dough out on a lightly floured smooth, clean surface. Knead lightly for about a minute, adding additional flour if needed, if the dough sticks too easily to the board or your hands. (At this point, if you wrap the dough in plastic and refrigerate for an hour, it will be easier to roll out.)

When the dough is smooth and pliable, and still just a little bit sticky, divide it into 4 portions, each the size of an orange.

Flour your hands lightly. Using both hands, and a light touch, roll the dough out with a back and forth motion, starting at the center and stretching the dough out, to form a roll.

This is the tricky part. You don't want to put so much pressure so that you compress the dough, but you do need enough pressure to create a rope of dough.

The trick is to stretch the dough sideways as you are rolling. Once the segment you are working on gets to be about a foot long, you may find it easier to cut it in half, and then start working on that smaller segment.

Roll the dough out until the roll is about the size of a middle finger. (Note that if your hands or the board is a little too floured, you may not have enough traction between your skin and the dough to easily stretch it sideways.) Cut each roll into 1-inch pieces.

Hold a fork at a 45% angle with its tines facing down on the work board, the curved part of the fork facing away from you. Starting with the curved outside bottom of the fork, press each piece of dough up along the length of the tines. Let the gnocchi fall back down.

This is a pretty quick motion, the result is an indentation of the fork tines on one side of the gnocchi, and an indentation of your fingertip on the other side.

Place the gnocchi on a lightly floured cookie sheet. At this point they can be cooked, or kept in the refrigerator several hours or overnight.

To cook the gnocchi, fill a large wide pot half-way with water. Bring to a boil, add 1 teaspoon of salt for every quart of water.

Once the salt has dissolved, gently drop the gnocchi in the water, one by one. Try to do this in a way that the gnocchi are not falling in on top of each other, but rest on the bottom of the pan in a single layer.

As the gnocchi cooks, they will rise to the surface of the water after a couple minutes. Use a slotted spoon to remove the risen gnocchi from the pot, place in a serving bowl.

Sometimes the gnocchi can stick a little at the bottom. If you suspect this, nudge them a little to unstick them. As you remove some gnocchi, you can add a few more to the pan.

The Sauce

While you are cooking the gnocchi, make the sauce. Heat oil in a medium saucepan on medium heat. Add the garlic cloves and cook until lightly browned on all sides. Remove and discard the garlic.

Add the tomatoes (include any juices from the can) all at once (careful, they may cause the oil to splatter as the tomatoes hit the pan). As soon as the mixture boils, reduce the heat to low and let simmer, uncovered for 10 to 15 minutes. Season with salt. Stir occasionally. Use a potato masher to break up any solid pieces of tomato, you want a rough purée.

Once the sauce reduces to a medium thick consistency, add the goat cheese, stirring until it is well blended. Add more salt to taste.

Serve gnocchi with the sauce and extra grated Parmesan.

Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add the celery, onion, and carrots, and cook, stirring often, until the vegetables are tender and the onions are translucent, about 5 minutes.

Add the garlic, and cook, stirring constantly, until fragrant, about 30 seconds.

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Add the remaining 3 tablespoons butter, and stir constantly until melted, about 1 minute. Stir in the flour, and cook, stirring constantly, until pale golden brown and bubbly, about 1 minute.

Stir in chicken broth, half-and-half, chicken, sugar, and salt. Bring the soup to a simmer, stirring occasionally.

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Add the gnocchi, and cook, stirring occasionally, until tender, about 3 minutes.

Stir in spinach, Italian seasoning, pepper, and nutmeg. Cook for about 2 minutes, stirring often, until the spinach is wilted. Serve warm.

Love the recipe? Leave us a review and stars below!

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the olive oil and onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant.

2. Stir in the butter and flour, cook 1 minute. Add 4 cups broth. Simmer over medium heat for 20 minutes, until the carrots are tender.

3. About 10 minutes before serving, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.

4. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm…preferably with a crusty piece of bread.

1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the olive oil and onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant.

2. Stir in the butter and flour, cook 1 minute. Remove from the heat and add to the bowl of your crockpot. To the crockpot, add the broth. Cover and cook on low for 6-8 hours or on high for 4-5.

4. During the last 15 minutes of cooking, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.

5. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm

1. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the olive oil and onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant.

2. Stir in the butter and flour, cook 1 minute. Turn the Instant Pot off. Add the broth. Cover and cook on high pressure for 6 minutes.

3. Once done cooking, use the natural or quick release function. Set the Instant Pot to sauté. Stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth. Cook until the kale is wilted, about 10 minutes.

4. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm.

1. To make the breadcrumbs. Preheat oven to 425 degrees F. On a baking sheet, toss the olive oil, bread, garlic, and a pinch of salt and pepper. Transfer to the oven and bake for 10 minutes or until toasted. Crumble the bread into fine crumbs or pulse in the food processor. Toss with the Asiago cheese. Set aside.

2. To make the gnocchi. In a bowl, mix together the ricotta and egg. Add 3/4 cup flour, the parmesan, and 1 teaspoon salt. Stir until just combined. If the dough feels wet, add a tablespoon of flour at a time until the dough can be formed into a ball. The dough should be sticky.

3. Generously flour the counter and scrape the dough out onto it. Cut the dough into four pieces. Working with one piece of dough at a time, roll the dough into a rope about 1-inch thick and cut into bite size pieces. Repeat this process, placing the gnocchi on a floured baking sheet. At this point, the gnocchi can be kept covered in the fridge for up to 1 day. Simply boil just before you're ready to eat. Or boil right away.

4. Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Drain.

5. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the butter is browning and the sage is crisp, about 4-5 minutes.

6. Drop the gnocchi into the butter sauce, gently tossing to combine. Remove from the heat.

7. Divide the gnocchi among bowls. Top with breadcrumbs. EAT and ENJOY.

1. Preheat the oven to 400 degrees F.

2. Heat olive oil in a large oven-safe skillet set over medium-high heat. When the oil is shimmering, add the onion, cooking until fragrant, about 5 minutes. Add the garlic, oregano, fennel seed, and crushed red pepper flakes, cooking until lightly golden, 2-3 minutes. Stir in the gnocchi, spinach or kale, wine, and 1 cup water. Season with salt and pepper. Bring to a boil, cook 3-5 minutes, until the gnocchi is soft. Add the cream, pesto, and artichokes, cooking another 5 minutes. Remove from the heat. Top with cheese.

3. Transfer to the oven and cook, uncovered for 10 minutes, until the cheese is melted and the sauce is bubbling. Serve topped with lemon zest and juice, and basil, if desired.

1. Preheat your oven to 400 degrees F.

2. Poke a few holes in the sweet potatoes and bake for 45 minutes or until soft and tender. When the sweet potatoes are cooked, slice them in half, allow to cool, and finely mash or puree them.

3. In a large bowl, mix together the sweet potatoes, ricotta, egg, salt, and flour. Stir the mixture until just combined. If the dough seems wet, add a tablespoon of flour at a time, until it can be formed into a ball. The dough should be sticky.

4. Generously flour a clean counter and scrape the dough out onto it. Cut the dough into four equal pieces. Working with one piece of dough at a time, roll the dough into a rope about 1 inch thick and cut into bite size pieces. Repeat this process with the other pieces of dough and place the gnocchi on a baking sheet that has been dusted with flour. At this point, the gnocchi can be kept covered in the fridge for up to 1 day, and then boiled just before you are ready to eat. Or boiled right away.

5. To make the sauce. Heat the butter and shallot in a large skillet over medium-high heat and cook until the shallot is fragrant and the butter begins to brown, about 3-5 minutes. Stir in the thyme and rosemary and cook 1 minute. Add the wine and cayenne, and season with salt and pepper. Simmer the sauce for 3-5 minutes. Keep warm over low heat.

6. Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Remove the gnocchi using a slotted spoon or spider strainer and drop right into the sauce, gently tossing to combine. If the sauce thickens up, add a splash of the gnocchi cooking water to thin it a bit.

7. Divide the gnocchi among bowls. Top with manchego. EAT!

1. Preheat your oven to 400 degrees F.

2. Poke a few holes in the sweet potatoes and bake for 45 minutes or until soft and tender. When the sweet potatoes are cooked, slice them in half, allow to cool, and finely mash or puree them.

3. In a large bowl, mix together the sweet potatoes, ricotta, egg, salt, and flour. Stir the mixture until just combined. If the dough seems wet, add a tablespoon of flour at a time until it can be formed into a ball. The dough should be sticky.

egg, salt, and flour. Stir the mixture

until just combined. If the dough seems wet, add a tablespoon of flour at a time until it

can be formed into a ball. The dough should be sticky.

4. Generously flour a clean counter and scrape the dough out onto the counter. Cut the dough into four equal pieces. Working with one piece of dough at a time, roll the dough into a rope about 1 inch thick and cut into bite size pieces. Repeat this process with the other pieces of dough and place the gnocchi on a baking sheet that has been dusted with flour. At this point, the gnocchi can be kept, covered in the fridge for up to 1 day and then boiled just before you are ready to eat.

dough into four equal pieces. Working with one piece of dough at a time, roll the dough

into a rope about 1 inch thick and cut into bite size pieces.

Repeat this process with the other pieces of dough and place the gnocchi on a

baking sheet that has been dusted with flour. At this point, the gnocchi can be kept, covered in the

fridge for up to 1 day and then boiled just before you are ready to eat.

5. To make the sauce. Heat the butter in a large skillet over medium-high heat and cook until it begins to brown, about 3-5 minutes. Stir in the rosemary and then slowly pour in the cream. Whisk in the parmesan, nutmeg, cayenne, and season with salt and pepper. Simmer the sauce for 3-5 minutes, whisking until smooth. Keep warm over low heat.

Heat the butter in a large skillet over medium-high heat and cook until it begins to brown, about 3-5 minutes. Stir in the

and then slowly

pour in the cream. Whisk in the parmesan, nutmeg, cayenne, and season with salt and pepper. Simmer the sauce for 3-5 minutes, whisking until smooth. Keep warm over low heat.

6. Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Remove the gnocchi using a slotted spoon or spider strainer and drop it right into the sauce, gently tossing to combine. If the sauce thickens up, add a splash of the gnocchi cooking water to thin it a bit.

6. Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and

are cooked through, about 3-4 minutes. Remove the gnocchi using a slotted spoon or

spider strainer and drop it right into the sauce, gently tossing to combine. If the sauce thickens up, add a splash of the gnocchi cooking water to thin it a bit.

7. Divide the gnocchi among bowls. Top with rosemary and parmesan, of desired. EAT!

7. Divide the gnocchi among bowls. Top with rosemary and parmesan, of desired. EAT!

Place squash in the bowl of a stand mixer fitted with the dough hook (or just mix in a large bowl by hand) add in whisked egg and salt. Add flour, 1 cup at a time, and knead until the dough pulls away from the side of the bowl. Add 1/2 cup of parmesan cheese and knead until combined. Turn out onto a heavily floured surface and knead until dough comes together. Dough will be sticky, just keep flouring hands lightly. I also like to sprinkle in some parmesan cheese in place of some of the flour.

Remove large chunks of the dough then roll into a rope and cut into 1 inch sections to form the gnocchi. Place onto a wax paper, cover until ready to boil.

For the Sauce: Melt butter in a large skillet over medium heat, then add garlic and sage. Cook until garlic is just starting to turn golden brown, be careful you do not want to burn your garlic.

Place squash in the bowl of a stand mixer fitted with the dough hook (or just mix in a large bowl by hand) add in whisked egg and salt. Add flour, 1 cup at a time, and knead until the dough pulls away from the side of the bowl. Add 1/2 cup of parmesan cheese and knead until combined. Turn out onto a heavily floured surface and knead until dough comes together. Dough will be sticky, just keep flouring hands lightly. I also like to sprinkle in some parmesan cheese in place of some of the flour.

Remove large chunks of the dough then roll into a rope and cut into 1 inch sections to form the gnocchi. Place onto a wax paper, cover until ready to boil.

For the Sauce: Melt butter in a large skillet over medium heat, then add garlic and sage. Cook until garlic is just starting to turn golden brown, be careful you do not want to burn your garlic.

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

Heat remaining 1 teaspoon oil in the skillet. Add onion; cook and stir over medium heat for 2 minutes. Stir in water and garlic, cover, and cook until onion is soft, 4 to 6 minutes. Add chard; cook and stir until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans, and black pepper; bring to a simmer. Stir in gnocchi; sprinkle with mozzarella cheese and Parmesan cheese. Cover and cook until cheeses are melted and sauce is bubbling, about 3 minutes.

Melt margarine in a large, heavy saucepan over medium heat; cook and stir onion, celery, carrot, and garlic in hot margarine until softened, 5 to 10 minutes. Stir flour into vegetable mixture; cook and stir until vegetables are evenly coated and flour is fragrant, 3 to 4 minutes.

Pour chicken broth, half-and-half, and milk over vegetable mixture; cook and stir until mixture thickens and comes to a boil, about 5 minutes. Reduce heat and stir in gnocchi, chicken, and spinach; season with rosemary, salt, black pepper, and nutmeg. Cook soup over low heat until gnocchi is tender, 8 to 10 minutes.

Gather all ingredients.

Prepare the gnocchi: Stir together ricotta, eggs, Parmesan, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup flour. Add additional flour if needed to form a soft dough.

Divide dough into 3 or 4 pieces and roll into 1/2-inch thick ropes on a floured surface. Cut each rope into 1-inch pieces and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.

Make the sauce: Heat olive oil in a saucepan over medium heat. Stir in garlic and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.

While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.

To assemble the dish: Stir cubed mozzarella into the sauce and allow the heat of the sauce to soften but not melt the cheese.

Place gnocchi into a serving bowl and spoon sauce overtop. Enjoy!

Heat a skillet over medium-high heat. Add ground sausage and cook, breaking it up into small pieces, until browned, about 7 minutes. Transfer to a bowl. Drain and discard grease; wipe out the skillet with a paper towel.

Add butter to the skillet and melt over medium heat. Add onion and sauté until translucent, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Whisk in flour until evenly mixed with melted butter, about 1 minute. Slowly pour in chicken broth and cream; whisk until mixture comes to a boil, then immediately reduce the heat to low. Simmer until mixture thickens, whisking occasionally, about 10 minutes.

Return sausage to the skillet; add gnocchi, spinach, and tomatoes. Increase the heat to medium and cook until gnocchi is heated through, 2 to 3 minutes. Season with salt and pepper. Garnish with Parmesan cheese.

Gather all ingredients.

Heat oil in a large pot over medium heat. Cook carrots, celery, onion, and garlic in hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.

Stir gnocchi into soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach and cook until wilted, about 3 minutes.

Whisk cornstarch into cold water in a measuring cup until smooth. Stir the cornstarch mixture and half-and-half into soup. Cook until soup thickens slightly, about 5 minutes. Season with salt and pepper.

Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool.

Stir in egg, salt, and pepper. Blend in enough flour to make a fairly stiff dough. Turn dough out on a well floured board. Knead lightly.

Divide dough in half. Shape each half into a long thin roll, the thickness of a breadstick. With a knife dipped in flour, cut into bite-size pieces.

Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked.

Melt butter with olive oil in a large soup pot over medium heat. Cook and stir zucchini, celery, onion, red bell pepper, carrots, and garlic in hot butter-oil until vegetables are soft, 8 to 10 minutes. Stir in flour until vegetables are coated; cook for 2 more minutes.

Pour in chicken broth and stir until flour paste combines with broth and soup is thick and smooth, about 5 minutes. Pour in both kinds of half-and-half; bring to a simmer. Cook until soup is slightly thickened, about 5 more minutes.

Gently fold chicken, gnocchi, and spinach into soup. Season with thyme, nutmeg, salt, and pepper. Adjust thickness by adding more chicken broth, if desired.

Gather all ingredients.

Bring a large pot of lightly salted water to a boil over high heat. Add gnocchi pasta and cook until they float to the surface, 2 to 3 minutes; drain.

Melt butter in a skillet over medium heat. Stir in garlic and cook until softened and golden brown, about 4 minutes.

Stir in sage and salt. Add cooked gnocchi, 1/4 cup Parmesan cheese, and pepper; toss gently to combine.

Sprinkle with 2 tablespoons Parmesan cheese to serve.

Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until tender, about 5 minutes. Drain.

Once gnocchi goes into the boiling water, start the sauce: Melt butter in a saucepan over medium heat. Add shallots and cook until tender, about 3 minutes. Stir in cream and heat to almost a boil. Gradually mix in Fontina and Parmesan cheeses, being careful not to boil. Stir until smooth, then remove from the heat immediately so the sauce doesn't clump.

Place gnocchi into serving dishes and spoon sauce over top. Garnish each serving with basil.

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add gnocchi, and cook until tender, 5 to 8 minutes.

Meanwhile, crumble sausage into a skillet over medium-high heat. Cook and stir until evenly browned. Drain grease, and stir in spaghetti sauce. Remove from heat, and carefully combine with cooked gnocchi and half of the mozzarella cheese. Transfer to a casserole dish. Sprinkle remaining cheese on top.

Bake for 15 to 20 minutes in the preheated oven, until cheese is melted and sauce is bubbly.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add sausages and cook until browned and firm, about 10 minutes. Cut sausages into 1/2 inch slices, return to the skillet, and continue cooking until no longer pink. Drain sausage slices on a paper towel lined plate.

Meanwhile, heat 1 tablespoon olive oil in a saucepan over medium heat; stir in onion and cook until the onion softens and turns translucent, about 5 minutes. Add garlic and 1 1/2 teaspoons Italian seasoning; cook until the garlic softens, about 2 minutes. Pour in crushed tomatoes, water, salt, sugar, and remaining 1 tablespoon Italian seasoning. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 20 minutes.

Bring a large pot of lightly salted water to a boil. Add gnocchi and cook for 2 to 3 minutes until pasta floats; drain.

Meanwhile, stir Italian sausage slices into sauce to rewarm. Toss pasta with sauce, and sprinkle with chopped parsley and grated Romano cheese to serve.

Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Season with salt, then mash potatoes with fork, masher, or in ricer. Place in large bowl, and stir in egg and olive oil. Knead in enough flour to make a soft dough.

On a floured surface, roll dough into a long rope. Cut the rope into 1/2-inch pieces.

Bring a large pot of lightly salted water to a boil. Drop in gnocchi, and cook until they float to the top, about 3 to 5 minutes. Serve with pasta sauce.

Heat a heavy skillet over medium-high heat. Cook and stir sausage in the hot skillet until crumbly and no longer pink, about 7 minutes. Add mushrooms, shallots, butter, and oil; cook, stirring occasionally, until mushrooms and shallots are soft and beginning to brown, about 5 minutes. Add garlic and cook for 1 to 2 minutes. Pour in white wine and simmer until wine has reduced by half, about 5 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in boiling water until pasta floats to the top, 2 to 4 minutes. Drain.

Add gnocchi, cream, Italian herbs, pepper flakes, salt, and pepper. Cook over medium-low heat until sauce has thickened, about 10 minutes.

Heat olive oil in a saucepan. Season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. Remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.

Pour chicken broth into the saucepan. Bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. Return cooked chicken to the saucepan. Stir pesto through the chicken mixture; remove from heat.

Bring a large pot of lightly salted water to a rolling boil. Cook gnocchi at a boil until they float to the top, about 3 minutes. Remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.

Place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. Pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Heat avocado oil in a large, nonstick skillet over medium-high heat. Add onion and cook until softened, 3 to 4 minutes. Add garlic and cook just until fragrant, about 30 seconds. Add sausage; stir to break up the meat and cook until well browned, 5 to 7 minutes.

Drain excess oil and keep meat mixture in the skillet. Add gnocchi, stirring to break up any clumps. Stir in tomatoes, salt, basil, oregano, and pepper. Cover and simmer for 5 minutes.

Stir in spinach and nutmeg and simmer until spinach has wilted, 3 to 5 minutes. Sprinkle mozzarella and Parmesan cheeses on top, cover, and simmer until cheese has melted, 2 to 3 minutes. Serve immediately.

Briefly blanch basil leaves in simmering water, about 20 seconds. Transfer immediately to a bowl of cold water to stop the cooking. Drain on towels. Place basil in bowl of a blender. Add eggs. Blend until basil is blended in and mixture achieves an even green color with flecks of basil.

Place ricotta in a mixing bowl. Add basil/egg mixture, salt, cayenne, Parmesan cheese, and flour. Thoroughly mix together using a spatula; whisk mixture to ensure ingredient are evenly blended. Cover and refrigerate until chilled and firm, about 2 hours.

Scoop out a small portion of dough using a teaspoon. Using a second spoon, shape into a rounded oval. Repeat until you have enough gnocchi for a batch, about 6 or so.

Bring a large pot of salted water to a simmer. Drop shaped gnocchi in batches into pot as you form them. After a minute or so they will rise to the surface. Continue simmering until they spring back to the touch when you remove one from the water to test it, 2 to 3 more minutes. Transfer to a plate with a slotted spoon to cool. Repeat with the remaining dough.

Optional step: Melt butter in a skillet until bubbling. Add cooked gnocchi and brown on each side. Serve with a dusting of grated Parmesan cheese and a drizzle of the butter from the pan.

Trim stem and cut butternut squash in half lengthwise. Place in a microwave-safe dish, cover with plastic wrap, and microwave until tender, about 8 minutes. Transfer to paper towels to cool. Discard skin and set squash aside.

Whisk mascarpone cheese, 1/2 cup Parmigiano-Reggiano cheese, eggs, salt, and black pepper in a bowl until smooth. Whisk in butternut squash until blended.

Whisk in 1/2 cup flour until just incorporated. Whisk in remaining 1/2 cup flour, stirring until flour just disappears. Cover and refrigerate for at least 8 hours or overnight.

Bring a large pot of salted water to a boil.

Melt about 1/3 of the butter in large nonstick skillet; remove from heat.

Scoop out approximately 1 1/2 teaspoons of the butternut squash dough with a spoon. Using a second spoon, push the dough off the first spoon and into the boiling water. Repeat with remaining dough, working in batches of 12 to 15 gnocchi at a time. When a gnocchi rise to the surface, cook for 1 additional minute, then transfer with a slotted spoon to the melted butter in the skillet.

Place the skillet over medium-high heat; cook gnocchi until golden brown on one side, about 3 minutes. Season with cayenne pepper, salt, and black pepper. Turn gnocchi over and stir in sage leaves. Cook until second side is golden, 2 to 3 minutes. Transfer to plate and drizzle with browned butter from the skillet. Garnish with 1 tablespoon Parmigiano-Reggiano cheese and serve.

Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.

Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms and saute for 2 minutes. Toss in spinach, basil, garlic, Parmesan cheese, parsley, salt, and pepper. Cook and stir until spinach is wilted and sauce begins to thicken, about 5 minutes. Add gnocchi and stir until coated in sauce; cook for 2 more minutes.

Heat olive oil in a saucepan over medium heat; cook onion until soft and translucent, about 5 minutes. Add passata and salt; simmer over low heat while you prepare the gnocchi.

Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Pour 1 ladle of tomato sauce into the bottom of a baking dish. Add gnocchi, remaining tomato sauce, and Parmesan cheese; toss to combine. Arrange cubes of mozzarella cheese evenly on top.

Place baking dish in the oven and broil until mozzarella cheese is melted and sauce has slightly reduced, 5 to 10 minutes. Remove from oven and garnish with basil leaves before serving.

Place potato in the microwave and cook on high until cooked through, about 7 minutes, depending on the size of the potato.

Split potato and remove flesh. Push flesh through a strainer using the back of a wooden spoon in order to achieve a granular texture. Add a pinch of salt and let cool for about 10 minutes.

Add beaten egg to potato and stir, using the tines of a fork and trying not to mash the potato. Add about 1/3 cup flour and continue to stir gently with the fork until mixture starts to come together. You may need another pinch or two of flour. Fold mixture with a spatula until dough forms a mass, adding flour as needed. Using your fingers, knead dough gently to form a ball, about 10 seconds.

Shape dough on a floured surface into a fat log. Cut log into four pieces. Gently roll each piece using your fingertips to form a "snake" or a long rope of dough, starting from the center and rolling toward the end until dough is about 1/2-inch thick.

Cut each rope into 1/2-inch pieces, then roll each piece quickly down the back of a fork's tines to form ridges.

Heat marinara sauce in a skillet while you cook the gnocchi.

Bring a large pot of salted water to a boil. Reduce to a simmer and add gnocchi. As soon as they float to the surface (about 30 seconds or so), cook for an additional 14 seconds. Transfer with a slotted spoon to the pan with the sauce. Stir until coated.

Serve topped with grated cheese.

Brown the sausage: Heat a large skillet over high heat. Add the sausage; break apart until well-browned and fully cooked. Remove sausage from the pan. If you want you can drain off excess grease from the pan (I often keep it for extra flavor).

Simmer the sauce: Turn the heat down (so you don’t burn the garlic). Add the olive oil, onion, and garlic; sauté for a few minutes over medium low heat until fragrant. Add the tomatoes and oregano. Add sausage back in and simmer over low heat (think of it as a “lazy” simmer) for 30-45 minutes. Taste and season with salt and red pepper flakes.

Make the ricotta: While the sauce is simmering, mix the ricotta ingredients in a small dish. Taste and adjust as you like.

Cook the gnocchi: Cook gnocchi according to package directions (usually this involves a short boil). Add cooked gnocchi to the pan with the sauce. Bring to a low simmer to get the gnocchi and sauce bubbling and well-coated.

Serve: Serve hot gnocchi topped with a dollop of herbed ricotta and a generous sprinkling of golden crispies. ✨ Heck to the yes.

Cook the mushrooms and garlic: Melt the butter over medium heat. Add sliced mushrooms; sauté until golden. Once they’re golden, add salt – this will draw out some of the water. Cook the mushrooms down so some of the water can evaporate. Add garlic and sauté for 2-3 minutes, until fragrant.

Make your sauce: Add broth, cream, and thyme. Bring to a simmer and let it cook for 5-10 minutes. Add cornstarch slurry to thicken. (This is a good time to boil your gnocchi if you haven’t already.)

Add your gnocchi: Remove thyme sprigs from the sauce; add Parmesan and stir to melt it in. Add your cooked gnocchi and gently stir to combine. Season with salt and pepper; add additional broth if needed to keep the sauce nice and silky.

You’re done! Yum. Scoop hot, steamy, saucy gnocchi into bowls, top with Parm, salt, and pepper, and enjoy your life.

For the gnocchi: Stick the sweet potato a few times with a fork, wrap in a damp paper towel, and microwave until soft, about 7 minutes. (You can also bake the sweet potato in the oven, which will take closer to an hour.)

Scoop the flesh of the sweet potato into a mixing bowl. Discard the skin. Mix the ricotta, parmesan, and salt until well combined and almost completely smooth. Add the flour 1/2 cup at a time, kneading very gently after each addition (don’t over knead it – you don’t want it to get tough).

Eventually, as the dough becomes easier to handle, transfer it to a clean floured work surface and form it into a loaf, about 9×5 inches. Cut a slice off of the loaf on the short side (think of it as if it were a loaf of banana bread and you were going to cut a slice to eat). Roll and stretch the slice on a floured surface until it forms a long, skinny rope-like shape. Cut the rope into 1-inch segments and transfer to a bowl: this is your gnocchi.

Bring a large pot of water to boil, add the gnocchi, and boil until the gnocchi rise to the top of the water. Drain and toss gently with a little olive oil to prevent sticking. At this point you can make the rest of the recipe with the gnocchi, refrigerate the gnocchi to finish them later, or freeze them.

For the Broccoli Rabe (optional): Bring a large pot of water to boil and prepare a bowl with ice water. Add the broccoli rabe to the boiling water and cook for 1 minute. Drain and transfer to the ice water to cool and stop the broccoli rabe from cooking further. Drain again and set aside.

Putting it all together: Heat the butter in a large skillet over medium high heat until lightly bubbling and foaming. Add the gnocchi and pan-fry until golden brown on the outside (you may have to do this in batches). Once the gnocchi is done, add the broccoli rabe, garlic, sage, and salt and pan-fry for another few minutes (again, working in batches). Remove from heat and let cool for a few minutes so the butter thickens just a little. Add the cream to the pan along with the Parmesan cheese – toss gently a few times to combine (the sauce should coat the gnocchi and broccoli rabe very lightly) and serve immediately with salt, pepper, and a squeeze of lemon juice if you want.

Make the sauce: Preheat oven to 400 degrees. Heat the olive oil over medium low heat. Add the onion and garlic; sauté until translucent and fragrant. Add passata and water or broth; bring to a low simmer. Add torn basil, mascarpone, and salt. YUM.

Bake it up: Add gnocchi and spinach. Stir to coat evenly with sauce. Top with mozzarella slices and a sprinkle of Parmesan. Bake for 15-20 minutes, until gooey and light golden brown on top. Serve with more basil. THE END. That’s it. You’re in heaven.

Vodka Sauce: Heat butter in a large oven-safe pan over medium low heat. Add garlic; sauté for 5 minutes until soft (don’t brown it). Add tomato paste; sauté for 1-2 minutes. Add vodka; sauté for 1-2 minutes. Add cream, broth, and salt. Bring to a low simmer until the sauce coats the back of a spoon and tastes delicious. Remove from heat and set aside.

Gnocchi: Prep the gnocchi according to package directions. Add to the sauce in the pan, and stir gently to combine.

Bake: Preheat the oven to the broil setting (500 degrees). Arrange mozzarella balls over the top. Sprinkle with grated Parmesan. Bake for 5-8 minutes until very browned and slightly crisped on top. Sprinkle with parsley or basil leaves and serve with a crisp green salad because DANG this is creamy, cozy, and ridiculous.

Cook Potatoes: Add potatoes to a pot. Cover with water and bring to a boil. Cook for about 20 minutes. Remove from water and let cool on towels to absorb excess moisture.

Peel and Grate Potatoes: Remove the peels. Grate potatoes finely using a box grater (or, ideally, a potato ricer).

Mix Dough: Mound potatoes on a clean work surface. Add flour, then ricotta, then egg, then salt. Whisk with a fork, starting in the center and working your way out. It will get crumbly.

Knead Dough: Use your hands to gently bring the mixture together into a smooth dough. Don’t overmix it and don’t overflour it!

Gnocchify: Form into a loaf. Cut the loaf into slices. Roll each slice into a rope. Cut rope into small pieces.

Boil: Dust the small pieces with flour to prevent sticking. Working in batches, add the gnocchi to a pot of boiling water. When they rise to the top, remove with a slotted spoon. I usually put em in a bowl and toss with a little olive oil to prevent sticking.

Serve: Serve with sauce!

Potato Prep: Bake the potato – see notes – and pull off the skin. Let the potato rest for a while to cool down. Once it’s cool enough to handle, grate it until you have about 1 1/2 cups of very fine potato shreds.

Gnocchi Dough: Mix potato shreds with pumpkin puree. Measure flour onto a clean surface and put the potato/pumpkin mixture in the center. Make a well and crack your egg into it. Sprinkle salt on top. Grab a fork and whisk up the egg real quick. Using your hands, mix all ingredients into a dough. Don’t overmix. When it starts to come together, form the dough into a mostly-smooth, rounded little loaf.

Gnocchi Prep: Cut off slices of the mound and roll each one into a long rope. Cut the rope into bite sized pieces. Place the gnocchi pieces on a plate (make sure they’ve got a little flour coating so they don’t stick).

Cooking the Gnocchi: Bring a large pot of water to boil. Add the gnocchi, carefully, one at a time, to the water. You may need to work in batches. When the gnocchi rise to the top of the pot of boiling water, immediately remove them with a slotted spoon. Set aside. Melt your butter in a large nonstick skillet. Pan fry the gnocchi, undisturbed, to get one side lightly crispy and leave the other side soft. Remove from pan and set aside to wait for saaaauce.

Butter Sauce: In the same pan, add butter, sage leaves, and garlic clove. Let the garlic and sage cook for a few minutes over low heat. When the sage leaves are starting to get crispy, remove from heat. Remove garlic as well. When it’s melted, add the flour and whisk. Add the heavy cream and whisk. Add the starchy water slowly, whisking to make a sauce that is the consistency you want. Toss with gnocchi, top with sage leaves and Parmesan, and BE HAPPY AND PROUD BECAUSE LOOK WHAT YOU MADE! Now pour yourself a glass of wine and feast.

1. Preheat the oven 400° F. Season the chicken with salt and pepper. Add the flour, paprika, cayenne, and 1 tablespoon of thyme to a shallow bowl. Dredge the chicken through the flour mixture and toss to coat.

2. Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon to a plate.

3. In the same skillet, add 1 tablespoon butter, then add the chicken. Sear on both sides until golden, 3-5 minutes per side. Add another tablespoon of butter and allow the butter to brown around the chicken, about 2 minutes. Remove the chicken from the skillet to a plate.

3. To the same skillet, add 1 more tablespoon of butter, the shallots, garlic, a tablespoon of thyme, and a pinch each of salt and pepper. Add the wine, then the broth. Simmer for 5 minutes, pour in the cream. Add the kale and gnocchi. Cook for 5 minutes, until the gnocchi float. Slide the chicken back into the skillet. Sprinkle over the parmesan. Transfer to the oven and cook, uncovered, for 10 minutes, until the sauce is bubbling around the chicken.

4. Serve the chicken, gnocchi, and sauce topped with bacon. YUM.

1. In the bowl of your slow cooker, rub the chicken with the olive oil, mustard, sage, thyme, salt, and pepper. Add the garlic cloves. Pour over the wine and lemon juice. Add the parmesan rind, if using. Cover and cook on low for 3-4 hours or on high for 1-2 hours.

2. Preheat the broiler to high. Remove the chicken from the slow cooker place it on a baking sheet.

3. Crank the heat on the slow cooker to high. Stir in the gnocchi, brussels sprouts, and 1/2 cup water. Cover and cook 15 minutes, or until the gnocchi soft. Stir in the cream and parmesan.

4. Place the butter on the chicken, then broil 1-3 minutes, until crisp. Serve the chicken over the gnocchi with fresh basil on top. Enjoy!

1. Set the instant pot to sauté. Rub the chicken with the olive oil, mustard, sage, thyme, garlic, salt, and pepper. Add the chicken to the instant pot and sear until golden brown on both sides, about 3 minutes per side. Add the garlic cloves. Pour over the wine and lemon juice. Add the parmesan rind, if using, and butter. Cover and cook on high pressure for 6 minutes.

2. Once done cooking, release the steam. Set the Instant pot to sauté. Stir in the gnocchi, brussels sprouts, and 1/2 cup water. Cook 6-8 minutes, until soft. Stir in the cream and parmesan.

3. Serve the chicken over the gnocchi with fresh basil on top. Enjoy!

1. Heat a large dutch oven over medium-high heat. Rub the chicken with the olive oil, mustard sage, thyme, garlic, salt, and pepper. Add the chicken to the pot and sear until golden brown on both sides, about 3 minutes per side. Reduce the heat to medium. Pour in the wine and lemon juice. Add the butter. Cover and cook 10 minutes.

2. Stir in the gnocchi, brussels sprouts, and 1/2 cup water. Cook, stirring often, another 6-8 minutes, or until soft. Stir in the cream and parmesan.

3. Serve the chicken over the gnocchi with fresh basil on top. Enjoy!

1. In a large skillet, heat the olive oil over medium heat. Add the asparagus and cook until tender, 3-5 minutes. Season with salt and pepper. Add 1 tablespoon butter, 1 clove garlic, lemon zest, and chili flakes. Cook until the butter browns, 1-2 minutes. Remove from the skillet.

2. To the same skillet, add the gnocchi and 5 tablespoons butter. Allow the gnocchi to get crispy, about 4-5 minutes, then toss with the butter and add the garlic. Cook another 2 minutes, then stir in the pesto and remove from the heat. Season with salt and pepper.

3. Break the burrata into serving bowls. Add the asparagus, then spoon over the gnocchi. Top with parmesan and extra pesto.

1. To make the gnocchi. In a bowl, mix together the spinach, ricotta, egg yolks, flour, parmesan, and 1 teaspoon salt. Stir until just combined. If the dough feels wet, add a tablespoon of flour at a time until the dough can be formed into a ball. The dough should be sticky.

2. Flour the counter and scrape the dough out onto it. Cut the dough into four pieces. Working with one piece of dough at a time, roll the dough into a rope about 1-inch thick and cut into bite-size pieces. Repeat this process, placing the gnocchi on a floured baking sheet.

3. Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Drain.

4. Melt together the butter, garlic, and sage in a large skillet. Cook, stirring occasionally until the butter is browning and the sage is crisp, about 4-5 minutes. Drop the gnocchi into the butter sauce, gently tossing to combine. Keep over low heat.

5. In a skillet set over medium heat, add the olive oil, tomatoes and a pinch each of salt and pepper. Cook until the tomatoes begin to pop, about 4-5 minutes. Turn off the heat, toss the tomatoes with the thyme and balsamic vinegar.

6. Divide the gnocchi and sauce among bowls. Top with tomatoes and parmesan. EAT!