Ricotta Gnocchi with Tomato-Tarragon Sauce
(inspired by and adapted from: this)
For the sauce:
2 Tb. olive oil
1 small onion, diced
2 garlic cloves, minced
2 Tb. fresh tarragon, chopped
1-28 oz. can whole plum tomatoes (broken)
Heat oil in a saucepan over medium-high heat. Add the onion and a pinch of salt. Saute for a minute or two, until translucent. Add the garlic and tarragon and saute for 30 seconds. Add the tomatoes and their juice, bring to a slow simmer, and cook for 20-30 minutes, or until sauce has thickened to desired consistency. Season to taste with salt.
While sauce simmers, prepare the gnocchi.
For the gnocchi:
1 Lb. Ricotta cheese (I use part-skim)
1/2 Cup grated Parmesan cheese
2 tsp. sea salt
1 large egg, lightly beaten
1 - 1 1/2 Cups flour
See recipe: here.