Ingredients

serves 4 to 6

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

Reheat the gnocchi over low heat; gently toss. Serve with cheese shavings.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.