This scrumptious gnocchi with tomato sauce is easy enough for a weeknight, but also perfect for special dinners. Full of flavor and on the table in about 30 minutes!
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- ¼ cup dry red wine
- 1 (14 ounce or 400 gram) can tomato sauce
- 1 (14 ounce or 400 gram) can diced tomatoes
- 2 teaspoons organic granulated sugar
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes, or to taste
- 1 (16 ounce or 454 gram) package shelf-stable potato gnocchi
- Salt & pepper, to taste
- ¼ cup chopped fresh basil leaves
-
Coat the bottom of a medium pot with the olive oil and place it over medium heat.
-
When the oil is hot, add the onion. Cook the onion for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
-
Stir in the garlic and cook it with the onion for about 1 minute, until very fragrant.
-
Stir in the wine and bring it up to a simmer. Let it cook until reduced by half, about 3 minutes.
-
Stir in the tomato sauce, tomatoes, sugar, oregano, and red pepper flakes.
-
Bring the sauce to a simmer and let it cook for 15 to 20 minutes, until slightly thickened.
-
When the sauce has about 10 minutes left to cook, begin bringing a large pot of salted water to a boil. Add the gnocchi and cook it according to the package directions.
-
Drain the cooked gnocchi into a colander.
-
When the sauce has finished simmering, remove the pot from heat.
-
Season the sauce with salt and pepper to taste, and stir in the basil. Stir in the gnocchi.
-
Divide onto plates and serve.