Gnocchi with Tomato Sauce

Name: Gnocchi with Tomato Sauce
Ingredients: 1 tablespoon extra-virgin olive oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 0.25 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; 0.25 teaspoon crushed red pepper, flakes; Coarse salt and freshly ground pepper; Basic Potato Gnocchi; Thinly shaved parmesan cheese, for serving

3.5

(158)

By

Martha Stewart Editors

Updated on October 11, 2022

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