Gnocchi in Creamy Tomato Sauce

I loved this quick and easy gnocchi dish.  I have access to such good fresh gnocchi here, I don't think I'll make my own again for a while.  Lol! You cook everything on the stovetop here.  I used my biggest cast-iron skillet and doubled the recipe.  No need to pre-cook the gnocchi here; it cooks right in the sauce.  Love it!

Gnocchi in Creamy Tomato Sauce
adapted from Salt and Lavender
(easily halved- just pick one can of tomato products)

1 tablespoon olive oil
1/2 medium onion chopped finely
1/2 cup dry white wine, red wine, or chicken broth
1 heaping tablespoon Dijon mustard
3-4 cloves garlic minced
1 teaspoon Italian seasoning
1 (about 14 oz) can diced tomatoes with juices

1 (about 14 oz) can tomato sauce

1 cup (can use less) heavy/whipping cream

2 pound uncooked fresh potato gnocchi
1 small handful fresh basil torn or chopped
Salt & pepper to taste
Freshly grated parmesan cheese (optional) to taste

1.  Add the olive oil to a large skillet on medium-high heat. Sauté the onion for about 5 minutes (ok if it's lightly browned). Add the white wine, Dijon mustard, garlic, and Italian seasoning. Stir until you've got a smooth mixture and let it cook for about a minute (wine will evaporate).

2.  Add the diced tomatoes, sauce, cream, and gnocchi (do not pre-cook gnocchi). Wait until it starts to lightly bubble again, then reduce the heat to medium and cover for 5 minutes, stirring occasionally (so it doesn't stick to bottom).  

3.  Give it a good stir, and add the basil and season with salt & pepper. Let it cook for another couple minutes to ensure the gnocchi is fully cooked and the starch thickens the sauce up a bit more.  Stir in parmesan (optional) or sprinkle it on top. Serve immediately.

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