Is abjcookingâ€™s reference to cheese or potato gnocchi? As a stand-alone dish, I would serve the former as gnocchi malloreddus (with an herbed tomato sauce); the latter, gnocchi di patate, with a ground beef or veal sauce. But either type of gnocchi would be delectable when served simply drizzled with e.v. olive oil and grated pecorino or Parmesan Reggiano plus some basil sprigs.
Incidentally, I have prepared a hybrid dish known as gnochetti alla Piemontese â€“ baked potato dumplings prepared with the exquisite flavour of Fontina cheese. Also, another classic & very addictive Roman version called gnocchi alla Romana, in which cooked semolina is enriched with butter, cheese, and eggs, cut into diamonds or rounds, baked briefly in a hot oven, then sprinkled with Parmesan and browned under the broiler. Ideally enhanced by a good Chianti!
"Where love has entered as the seasoning of food, I believe that it will please anyone." ~ Plautus: Casina