It's been 7-8 years since I had this gnocchi salad at an Italian restaurant, and it's become one of my favorite dishes ever since.I started by making them similar to potato mochi.I found a recipe for pesto on COOKPAD, but can't recall whose recipe it is. My apologies.I shaped them like shiratama dumplings, but you can also roll them into a log and cut them like icebox cookies. The imprint of the fork helps the dressing coat the gnocchi, but it's not necessary. Recipe by mielle

When I don't have a lot of time, I make this simple version of gnocchi with italian pesto. You could add nuts to your pesto for an extra crunch or some dried pepperoncini

My husband does a happy dance when i make this dish!

Found it online, it is awesome:https://www.foodiecrush.com/gnocchi-with-pomodoro-sauce/

I find it is best to bake in a cast iron skillet or Dutch oven without a lid. The foil helps make the cheese gooey and the extra time without foil adds a slightly crunchy layer on top.

I tried Gigi for the first time at a restaurant called Bocci's in LaSalle, Québec about ten years ago and fell in love. This is my favourite pasta sauce in existence.

This fresh and easy summer gnocchi might be one of my favorites. You can easily substitute some of the ingredients to favor your taste, for instance try broad beans instead of peas or ham instead of chicken. But this is my favorite combination.And if you have some leftover potatoes, make your own gnocchi to make it even better.

This is my version of chicken gnocchi soup but kind of like chicken and dumplings, but with gnocchi.

My grandmother use to make the Greek version of gnocchi from scratch. Unfortunately I didn't have a chance to get the recipe from her..so I use the premade kind and reminisce about when my aunts and cousins would gather to eat them fresh in her tiny Brooklyn apartment

A lot of people think of pasta as a go to meal, but cooking gnocchi is faster, so this could be your new go to dinner :)

Every 29th of the month many Argentines eat gnocchi. A few place money under the plate to bring fortune. I like all types of gnocchi: made with potato, or pumpin, or spinach, or semolina, or ricotta. Here’s my recipe of potato gnocchi.