Prepare, omitting the sugar:

Stir in:

Bring a large pot of water to a boil. Transfer the dough to a zip-top bag or a pastry bag. Cut a hole in one corner of the bag or pastry bag (there is no need to use a tip if using a pastry bag) about 1 inch wide. Holding the bag over the pot, gently squeeze it. When about 1 inch of dough is extruded, use a sharp knife or scissors to cut it off, letting it fall into the water. Repeat until about 15 or so dumplings are in the boiling water. When the gnocchi float, allow them to cook 2 minutes more, then transfer with a slotted spoon to a plate or baking sheet. Cook the remaining dough in the same way.

Melt in a large skillet, preferably nonstick, over medium heat:

Add half the gnocchi and sauté, stirring occasionally, until lightly browned. Transfer to a serving dish and repeat with remaining gnocchi and more butter. Top with:

Alternatively, the gnocchi may be layered in a dish with:

and sprinkled with:

Bake at 375°F until warmed through and the cheese is melted, about 20 minutes.