
Once you have the dumplings formed and cooked, you can serve them with any sauce that you'd serve over pasta. The only boundary is your creativity and adventuresomeness. I chose to serve my gnocchi this time with a garlicky parsley and walnut pesto.
Microwave Gnocchi:
2 cups peeled, cubed potatoes
1 tablespoon water
2 medium eggs (beaten)
1 cup semolina flour
1/2 teaspoon salt
Place potatoes and water in a microwave-safe bowl with a lid (or a plate) to cover. Microwave on high for 8 minutes, then allow potatoes to rest, covered, for another 8 minutes in the microwave. Next, mash potatoes with a potato masher and then add the eggs, flour, and salt. Mix with your hands until just mixed. Pat dough out to about 1/2-inch thickness on a floured surface. Using a pastry cutter or knife, cut dough into roughly 1/2-inch rectangles. Bring a pot of salted water to a boil; cook gnocchi for 2-3 minutes. When they are done, they will float. For extra flavor and texture, sear the drained gnocchi in olive oil before tossing them with the sauce.