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"Homemade Potato Gnocchi   Traditional homemade gnocchi (little Italian dumplings) are made with just potato, flour, egg, and salt. Be sure not to work the dough too much or the gnocchi will be tough. Toss them with your favorite sauce and dinner is served! Gnocchi Parisienne   These very tasty gnocchi are made with p\u00E2te \u00E0 choux \u2014 the same dough used for profiteroles, cream puffs, and eclairs \u2014 that is poached and then baked. Skillet Gnocchi with Chard and White Beans   In this one-skillet supper, we toss dark leafy greens, diced tomatoes, and white beans with gnocchi and top it all with gooey mozzarella. Serve with a mixed green salad with vinaigrette. Carrot-Potato Gnocchi   American chefs are busy riffing on this Italian classic. Here, Food &amp;amp;amp; Wine&amp;#039;s Grace Parisi shares her own tasty variation on the traditional potato gnocchi. Gnocchi with Zucchini Ribbons and Parsley Brown Butter   Thinly sliced ribbons of zucchini and nutty brown butter make for a gourmet supper. Make it a meal: Round out the plate with steamed broccoli rabe sprinkled with Parmesan. Ricotta Gnocchi with Toasted Hazelnuts and Sage   Making gnocchi is really easy, and they freeze well. Try a touch of hazelnut oil in the dough for even more of a nutty flavor. Gnocchi with Tomatoes, Pancetta, and Wilted Watercress   We use just a touch of pancetta \u2014 cured Italian-style bacon \u2014 to balance the sweet tomatoes and peppery watercress. Make it a meal: A salad tossed with a red-wine vinaigrette completes dinner. Sun-Dried Tomato Gnocchi   Pureed sun-dried tomatoes add a bit of tomato flavor and color to traditional potato gnocchi. Toss them with Bolognese or your favorite marinara sauce. Pumpkin-Potato Gnocchi   Pumpkin and nutmeg give gnocchi a new taste. Top them with a fresh tomato sage sauce. "^^<http://www.w3.org/2001/XMLSchema#string>
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