SPINACH GNOCCHI WITH TOMATO SAUCE

Spinach Gnocchi with Tomato Sauce image

Yield serves 4 to 6

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1/4 cup dry white wine
1 can (28 ounces) whole plum tomatoes with juice, coarsely chopped
1 can (14 1/2 ounces) tomato sauce
2 sprigs basil
1/4 teaspoon crushed red pepper flakes
1 tablespoon coarse salt, plus more for seasoning
Freshly ground pepper
Basic Potato Gnocchi, made with spinach (recipe above)
Thinly shaved Parmesan cheese, for serving

Steps:

Heat the oil in a large saucepan over medium heat until hot but not smoking. Add the onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add the wine; cook until most of the liquid has evaporated. Add the 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 of water to a boil; add the salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer the gnocchi with a slotted spoon to the pan with sauce. Repeat the process with the remaining gnocchi.
Reheat the gnocchi over low heat; gently toss. Serve with cheese shavings.