My leftover gnocchi went to good use, as planned. For lunch the day after I made them, I sauteed half a red onion and red pepper flakes in some olive oil until they were just barely starting to turn brown. Then I added capers and the gnocchi and tossed for a few minutes. I had planned to stop there, but the gnocchi started sticking to the pan a little before they were hot, so I drizzled in enough cream to prevent such silliness. And then I remembered that I hadn't used quite all the buttered crumbs from the night before, so we had those as a little crunchy topper. All very yummy.
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