I pair this gnocchi with fresh green chickpeas, a dense tomato jam, and some fresh Pecorino cheese. Fresh chickpeas are in season in spring, and are available in many farmers' markets and in Mexican markets. They come in little papery pods of two to three chickpeas, and require just a short bath in salty boiling water to be ready to eat. They are a little sweet, definitely beany and have a "green" taste to them. If you can't find them, use peas.
The gnocchi look like chickpeas, and that's the beauty of the dish: at first glance it looks like a plate of fresh and dried chickpeas with tomato sauce, but when you eat it, it is so much better.
Some keys to the dish are good saffron and semolina—you can get both online from Scott at the Sausage Debauchery—and a seriously rich tomato sauce. I make a tomato jam in the summer by reducing pureed tomatoes with salt until they are denser than a sauce, but looser than a paste. You can approximate this by putting a can of tomato puree in the oven at 300 degrees until you get the right consistency.
A little goes a long way, so serve this in small plates as an appetizer. Save any leftover gnocchi and serve with meat sauce. Oh, and you don't need pecorino here: Parmigiano, ricotta salata, or a Greek Mizythra work fine.