SAUCE:
1 Tbsp olive oil 2 C chopped onion ( about 1 onion)
1/2 C tomato puree 2 minced garlic cloves
1 tsp. sugar 2 C chopped seeded plum tomato
1/4 tsp. salt 1/2 tsp. dried oregano
1 (8 oz.) can tomato sauce
GNOCCHI:
1 C. hot water 1 tsp. salt
1 large egg 2 C instant potato flakes
1 C flour 1 Tbsp. chopped fresh basil
1/8 tsp. pepper cooking spray
4 quarts water
SAUCE:
Saute onion and garlic in oil over med-high heat until tender. Stir in rest of sauce ingredients. Bring to boil. Reduce heat and simmer until slightly thickened.
GNOCCHI:
Combine 1 C water, salt, and egg in food processor. Process until blended. Add flour, potato flakes, basil and pepper. Process just until dough forms a ball.
Place dough on dry unfloured surface (if gets sticky, spray hands with cooking spray). Divide the dough into fourths. Roll each portion into 18 in. long rope. Cut into 1 in pieces.
Bring 4 quarts of water to a boil. Add one fourth of the dough pieces. Cook 3 min. or until gnocchi rise to the surface of the water. Remove with slotted spoon.
Cooking Light