Like this recipe, it came from my photo archives. The archives, man. I don't archive. This is not how I do things.
I also had some Roma tomatoes in the fridge that were on their way out, so I whipped up a simple tomato butter sauce (literally just tomatoes and butter, with some seasonings), but while it was good, it was a little too creamy to go with the gnocchi in my opinion. I'd suggest going with something lighter, or maybe even just toss it with some olive oil, minced garlic, and diced fresh tomatoes. You really want to give the gnocchi a chance to shine.
Spinach and Goat Cheese Gnocchi
Yield: 2 servings
1 cup packed chopped spinach
2/3 cup all-purpose flour, plus more for sprinkling
4 oz. creamy goat cheese
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper (I used freshly cracked)
Olive oil, for frying
In a large mixing bowl, mix together all ingredients except for the oil until well incorporated. If the dough seems too sticky, add some extra flour. Gather the dough into a ball and wrap in plastic wrap. Chill in the refrigerator for about 30 minutes.
In a large frying pan, add just enough olive oil to coat the bottom and heat on medium-high. On a lightly floured surface, roll the dough into two thin logs, about 8 inches long. Cut them into one inch pieces.
Add the gnocchi to the prepared pan, and cook for about 2-3 minutes per side, until golden brown. Serve immediately.
Recipe adapted from Brokeass Gourmet