Gnocchi with Tomato Sauce

Photo by Kim S.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from marthastewart.com

Ingredients

  • 1

    T extra virgin olive oil

  • 1

    small onion, finely chopped

  • 3

    cloves garlic, minced

  • 1/4

    Cup dry white wine

  • 1

    can 28 oz whole plum tomatoes with juice, crushed by hand

  • 1

    can 14 1/2 oz tomato sauce

  • 2

    springs basil

  • 1/4

    tsp crushed red pepper, flakes

  • Coarse salt and ground pepper

  • 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;p cover to keep warm. Bring a large pot water to a boil; add 1 T 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.

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