Des Moines chef George Formaro says no food hugs you like potato gnocchi. The good news is, his recipe for the Italian classic is super easy--and so are his ideas for how to sauce them.
Imported "double-zero" flour is used in pasta and pizza dough. It's very fine and yields lighter gnocchi. Buy it at specialty stores like Whole Foods Market, or just use all- purpose flour.
Gnocchi with Crispy Sage and Brown Butter
Melt butter slowly on low heat, cooking until golden brown. Add fresh sage leaves; fry until crisp. Add gnocchi and toss to coat. Serve with grated Parm.
Gnocchi with Blush Sauce
Brown crumbled Italian sausage; add tomato sauce, a handful of frozen peas, a splash of cream and chopped fresh rosemary. Bring to a simmer to cook peas and meld flavors.
Gnocchi with Gorgonzola Cream
Blue cheese and gnocchi are a traditional pairing. Add crumbled Gorgonzola cheese to a good-quality purchased Alfredo sauce and warm gently with gnocchi in pan.