This is a recipe for BOTH gnocchi and sauce. Why not use a good prepared sauce and save time? I usually augment prepared sauces with my own fresh garlic, onions and spices in sufficient quantity for several meals. It seems like I can have a quick meal by making your gnocchi and just dropping them into my own sauce.

Traditional gnocchi like my grandma used ti make we small. she would roll out the dough into half inch strings, cut into pieces, then form them into a small shell shape with a quick flick of her thumb. Doing it this way would probably cut the cooking time even further.