Food & Cooking Recipes Ingredients Pasta and Grains Gnocchi with Tomato Sauce 3.5 (158) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 11, 2022 Print Share Share Tweet Pin Email Servings: 6 Homemade potato gnocchi cook quickly, they only take about 2 minutes. This quick dinner recipe pairs the gnocchi with a simple tomato sauce for a delicious vegetarian dinner. Ingredients 1 tablespoon extra-virgin olive oil 1 small onion, finely chopped 3 cloves garlic, minced ¼ cup dry white wine 1 can (28 ounces) whole plum tomatoes with juice, crushed by hand 1 can (14 ½ ounces) tomato sauce 2 sprigs basil ¼ teaspoon crushed red pepper, flakes Coarse salt and freshly ground pepper Basic Potato Gnocchi Thinly shaved parmesan cheese, for serving Directions Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add wine; cook until most liquid has evaporated. Add tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with salt and pepper. Remove from heat; cover to keep warm. Bring a large pot water to a boil; add 1 tablespoon salt. Add half of the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to pan with sauce. Repeat process with remaining gnocchi. Reheat gnocchi over low heat; gently toss. Serve with cheese shavings. Sonia Bozzo Print