That sounds really good! Even though you've already got your recipe sorted, I'll tell you my favourite anyway!!

I do gnocchi (home-made when I can be bothered) in a baking dish, with a tomato based sauce. Pre-cook the gnocchi as per directions until just cooked. The sauce is simple: tomato passata, peeled & seeded & chopped fresh tomatoes, lots of garlic and a lot of olive oil, salt, pepper and a little sugar if the tomatoes are bitter. The sauce should be quite oily and liquid, it will thicken when baked and the oil will help keep the gnocchi tender.

In a baking dish, or individual ramekins if you like, stir the sauce through the gnocchi with some fresh chopped/shredded basil and chunks of fresh mozzarella or bocconcini (if you can get buffalo mozzarella it is absolutely sublime), topped with grated parmesan, then bake until mozzarella has melted and is it's slightly crisp on top. Then sprinkle with more parmesan and basil - yum! I usually serve with a salad or green vegies and garlic bread to mop up all of the saucy bits.