"This is a classic! The easiest way to make this is in a 9x13 baking dish. I've added celery(cooked with the onion) and cubed potatoes(blanched with the carrots) and even mushrooms and it comes out great. The crust is a must! If you're not going to make it from scratch, don't bother with this recipe and go buy a Marie Callendar's one from the freezer.

"These are hands down the best gnocchi I've ever had, except maybe for my Italian grandmother's from when I was a kid. The texture is light and fluffy, not heavy and dense like store bought ones. And the sauce is so easy and tastes great! I served these at a dinner party with a parmesan crusted pork chop and my guests raved about them. Definitely try this recipe.