Spinach Gnocchi with Tomato Sauce

• 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

1. Heat the oil in a large saucepan over medium heat until hot but not smoking.
2. Add the onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes.
3. Add the wine; cook until most of the liquid has evaporated.
4. Add the tomatoes and juice, tomato sauce, basil, and red pepper flakes.
5. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes.
6. Season with salt and pepper.
7. Remove from heat; cover to keep warm.
8. Bring a large pot of water to a boil; add the salt.
9. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more.
10. Transfer the gnocchi with a slotted spoon to the pan with sauce.
11. Repeat the process with the remaining gnocchi.
12. Reheat the gnocchi over low heat; gently toss.
13. Serve with cheese shavings.

extravirgin olive oil, onion, garlic, white wine, tomatoes, tomato sauce, basil, red pepper, coarse salt, freshly ground pepper, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/spinach-gnocchi-with-tomato-sauce-392500 (may not work)