1 Batch of Gnocchi, from scratch.
2 28 Oz. Cans of Diced Tomatoes.
1 Large Carrot, finely chopped.
1 Onion, diced.
1 Large Stick of Celery, chopped.
3 Cloves of Garlic, finely chopped.
Handful of Fresh Italian Herbs (basil, oregano, thyme, sage, parsley etc...), roughly torn or 1 Tbsp dried.
1/2 C Dry White Wine.
1 Tbsp Extra Virgin Olive Oil.
Kosher Salt & Fresh Cracked Black Pepper.
4 Links Locally Made Spicy Sausage (optional).
What to Do:
Begin the gnocchi by roasting the potatoes. See the link on how to do this.
At about the 45 minute mark for the potatoes, heat the olive oil over medium heat in a large pan.
If using the sausage, remove from the casings and place in hot pan, breaking up the meat with a wooden spoon. Sautee until cooked through, set aside. Chuck the carrot, onion and celery into the pan, mix well, and allow to soften. If you aren't using the sausage just move directly to the veggie step. These vegetables will be the base of your sauce and give it a lovely rounded flavor - known as a mirepoix.
Once the veggies soften and start to stick to the pan a bit, add the garlic, stir, allow to cook for about 45 to 60 seconds. Add the wine (deglaze), scraping all the bits from the bottom of the pan and allow to simmer for about 3-5 minutes or until liquid reduces slightly and alcohol cooks out.
Remove the potatoes from the oven if finished baking.
Dump the whole lot into a pot along with the tomatoes, herbs, sausage (if using) and a good helping of salt and pepper to taste. Stir well. Bring to a light boil, reduce heat to a simmer, cover, and allow the flavors to blend for about an hour.
As the sauce simmers follow the directions on how to make the gnocchi.
Top with the sauce, a sprig of fresh basil, serve.
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