Ingredients

Instructions

  1. Chop the onion, carrot and celery.
  2. Melt the butter in a large frying pan or pot and add the onion, carrot and celery.
  3. Cook until tender, about 10 minutes.
  4. Preheat oven to 425 fahrenheit (210 celsius).
  5. Add the tomatoes,including the juice,to the pan along with salt and pepper.
  6. Simmer for about 30 minutes until thickened.
  7. Don't forget to stir occasionally.
  8. Put in the blender and puree.
  9. Pour it back into the pan, remove from the heat and stir in cream and nutmeg.
  10. Season to taste.
  11. Place the gnocchi in a large baking dish and cover with the sauce. (Precook the gnocchi to package directions if you are using storebought gnocchi.)
  12. Bake in preheated oven until very hot and starting to brown on top.
  13. About 7-10 minutes.
  14. Serve immediatly, sprinkled with parsley.
  15. The sauce can be made a day ahead up until adding the cream.
  16. Only add the cream and bake just before serving.
  17. This makes a great and very tasty vegetarian dish or side dish.
  18. I like to make it with spinach gnocchi.
  19. Serve with bread to mop up the delicious sauce.