Cacciatore Sauce with Gnocchi

serves four

1 T olive oil
1/2 cup onions, chopped
4 garlic cloves, crushed
30 oz tomatoes, fresh or two cans of tomatoes, chopped
1/4 cup good red wine
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/2 t brown sugar
1/4 t crushed red pepper flakes
1 lb gnocchi (or pasta)


Optional: extra garlic powder, more red pepper flakes, or more basil, etc….

Spoon Mage™ Note:

You may add powdered garlic, more crushed red pepper, or if your tomatoes are too acidic, a pinch more sugar.

It is almost impossible to put in too much fresh parsley or fresh basil, so just go outside and grab bunches of the lovely things!

If you were over generous with the wine, add a tablespoon of tomato paste to thicken the sauce.

You can boil the gnocchi, but I prefer the flavors and textures of pan browned gnocchi.


Heat a tall sided skillet over medium heat. Add the olive oil.

When the oil begins to shimmer add the onions and saute until they are soft.

Then add the crushed garlic cloves and simmer a minute longer.

Add the rest of the ingredients (except the gnocchi) and bring to a boil, reduce heat and simmer, uncovered, for 10 minutes.

Taste and adjust seasonings and simmer while you pan brown the gnocchi in a bit of olive oil until they plump up a bit and are a pretty golden brown.

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