One of my favorite treatments for gnocchi involves the following:
render the fat out of some bacon until crispy. remove bacon and allow to drain on paper towels, reserving a few tbsp of bacon grease in the pan.
sweat half an onion, finely diced, in the bacon fat. deglaze with your favorite brown ale - you want something nice and malty. Wee Heavy would also be good, it's what I use. just eyeball it, about half the bottle should be good, and then you can drink the rest.
bring to simmer/reduce on low heat, and add one bay leaf.
once the sauce is about halfway reduced, add about 1/4-1/2 cup (depending on taste, natch) of dark brown sugar. also add a touch of cinnamon, and a bit of cayenne if you wish. Allow to reduce to a nice sauce-y texture, how much will depend again on your tastes. Meanwhile, crumble the bacon a bit.
when the sauce is done working, add a few tbsp of butter, and once it's been incorporated, add a squeeze of lemon juice to brighten it up a bit. Toss the gnocchi with the sauce, plate, sprinkle with bacon. You can optionally candy some bacon instead, and use that.
PRO TIP: I've found that pretty much any preperation you can think of for gnocchi can apply with similar results to brussel sprouts. Dunno why, but it works. You could also try mixing brussel sprouts with gnocchi, a nice bol pour dîner.