Gnocchi with tomatoes and mozzarella
When I saw the gnocchi on sale, I thought of making this NYT recipe again -- it'd been almost a year since I first/last made it, and I remember really enjoying searing the gnocchi instead of boiling them.
But I didn't have nearly enough little tomatoes so I used some leftover passata I wanted to finish, putting the tomatoes there more for texture than for flavor. It came out nice, if more saucy than I wanted.