Tried this one for lunch today. Not bad, not my favorite but would definitely make again.
4 Tbs Extra Virgin Olive Oil
1 Garlic Clove, finely chopped
1 Shallot, finely chopped
1tsp Turbinado Sugar (raw sugar)
4tbs Vegetable stock
3 cups (24 1/2 ozs.) canned Crushed Tomatoes
Sea Salt and Pepper
14 ozs. Potato Gnocchi
Handful of fresh Mint leaves, roughly chopped or fresh Basil leaves
Heat half the olive oil in a frying pan. Add the garlic, shallot, sugar and stock. Cover, and cook gently for about 10 minutes, or until the onion has softened and the liquid has evaporated. Add the tomatoes, cover, and cook for anther 5 minutes. Season to taste with salt and pepper, and add the remaining olive oil. Mix well.
Bring a large saucepan of water to a boil, and cook the gnocchi for approximately 4 minutes. They will rise to the surface when they are cooked. Remove the gnocchi with a slotted spoon, and drain them on paper towels while you empty the sauce pan. Return the gnocchi to the saucepan, add the sauce, and mix well. Scatter fresh mint or basil over the top and serve.