When I made this recipe from The Williams-Sonoma Cookbook, it included a cheese sauce. I made it and wasn't impressed. The gorgonzala cheese was so overwhelming. You can put any kind of pasta or cheese sauce on top. When I find a great one, I will let you know!
Gnocchi is a fairly time consuming process, but was easier than I thought it would be.
1 3/4 lb russet potatoes, peeled and cut into 2" chunks
1 1/2 C flour (+ some for rolling)
1/2 C heavy cream
Boil potatos in a large saucepan until they are tender (they can be pierced with a knife tip). It will take about 10-12 minutes.
Drain potatoes. Grate with the large hole side of a box grater. (The recipe calls for using a potato rice or a food mill, but I didn't have one)
Mix potatoes, flour, and eggs until well blended in a large bowl.
Turn the mixture onto a lightly floured surface.
Knead with lightly floured hands until soft and smooth for about 2-3 minutes.
Divide the dough into 4-6 even pieces (depending on work space).
Roll each piece into a long rope about 1/2" in diameter.
Cut into 1" pieces.
To form the typical grooved look of gnocchi, run each piece under fork tines (don't flatten).
Place on a lightly floured cookie sheet.
Bring a large pot of water to a boil.
Add gnocchi and cook until they rise to the water surface (about 3-4 minutes).
Serve warm with sauce and vegetables of your choice.
I'll keep you updated on good sauce recipes!