Tomato Sauce

Cook a small chopped onion in olive oil until soft. Add minced garlic, 3 to 4 cups chopped tomatoes, canned or fresh, and salt and pepper. Cook at a steady bubble until "saucy." If the sauce becomes too thick, add a splash of the gnocchi cooking water before serving. Garnish with torn basil and/or grated Parmesan.

Olive Oil and Garlic

Put at least a tablespoon of minced garlic in a puddle of olive oil, along with (optional) red-pepper flakes and/or chopped anchovies. Cook until the garlic just turns golden (but no more than that). Toss with the gnocchi, some of their cooking water and plenty of chopped parsley.

Bacon and Cream

Cook some chopped bacon, prosciutto or pancetta in a bit of olive oil over medium-low heat until nearly crisp. Stir in 1/2 cup heavy cream and a lot of pepper. Let the cream thicken slightly before adding the gnocchi.

Brown Butter, Sage and Parmesan

Put 4 tablespoons butter and a handful of fresh sage leaves (40 wouldn’t be too many) in a skillet over medium heat. Cook until the butter is light brown and the sage is sizzling, about 3 minutes. Toss with the gnocchi, some of their cooking water and loads of grated Parmesan.