Comfort food: Polish Gnocchi

I miss one of the Polish dishes that used to be served at our parish carnival: kluski. This was not proper kluski, but instead a way to use up lots of leftovers from other dishes. It included any pierogi that didn't make the cut (that is, the ones that broke in the pot). Those would be scooped out and dumped into a pan where someone would chop them into bite-sized pieces. I had that job a few times, and all that chopping really is an upper-arm workout. It was worth it, though.
The chopped pierogi were then fried with plenty of butter, chopped onions, and the pieces of cabbage that were too small to be made into golabki (stuffed cabbage).

Not having easy access to broken pierogi, I figured that gnocchi might do the trick. It worked great.

1 package gnocchi (fresh or frozen)
1 TBL butter per serving, based on serving size on package
1/2 small to medium onion, chopped fine
dried parsley, salt and pepper
1/2 cup shredded cheese (Romano, Parmesan, or Cheddar, depending on the flavor you're after)


Cook gnocchi as directed on package and drain.
Saute onion in butter. When onion is soft, add gnocchi to the pan and cook a few minutes until everything is well mixed.  Season with parsley, salt and pepper to taste.  It's even better if you cook it long enough for it to start to brown. Serve to plates or bowls and top with shredded cheese.