Made about 200 gnocchi today, which for the 2 of us will be seven more meals. We have never eaten these in any way other than boiled, tossed with butter and blanketed with fontina, then broiled. Now, we do completely love potato gnocchi prepared that way, like a potatoey Mac and cheese. But for the sake of variety, what else should we do?
Have some basil pesto in freezer, so that's one option. Have some roasted tomatoes sitting in olive oil in fridge, so I can see roasted tomato sauce and parmesan gratinee. I imagine they could be boiled then pan-fried like pierogies and served as a side dish with butter and salt. Or maybe with stew of some sort.
We have basil, tarragon, sage, chives and rosemary in the garden. A nice stash of pine nuts and walnuts. Of course olive oil. A surfeit of Parmesan (I thought we were out not once but twice, leaving us three chunks in fridge, vacuum sealed so there is no panic), plus normal amounts of gruyere, Colby-jack, cheddar, and fontina. And a quart jar of roasted tomatoes in tomato & garlic infused olive oil. Oh yeah, and a big pile of onions that are to be carmelized in the crock pot sometime within the next week. Plus a backlog of chicken fat in the freezer.