This is sustenance cooking from the pantry with a touch of elegance and a feeling of luxury.
Quick Artichoke Marinara with Gnocci
1 packet of potato gnocci
1 T butter
2 T olive oil, divided
1/2 c grated Pecorino cheese, divided
1/2 onion, diced
29 oz can San Marzano whole tomatoes
14.5 oz can artichoke hearts in water, drained and rinsed
1/4 tsp dried chile flakes
1/2 c dry white wine
salt and pepper
Preheat oven to 375.
In a medium saute pan over medium heat, saute onions in 1 T olive oil with a sprinkling of salt until softened, ~ 10 minutes. Add the wine and simmer for 5 minutes. Add tomatoes and their juice, breaking tomatoes apart with your fingers or scissors, and the artichoke hearts and chile flakes. Add more salt to taste and a few grinds of pepper. Cover and simmer 15 minutes.
Meanwhile, butter a small casserole dish and add the gnocci, drizzle 1 T olive oil on top and sprinkle with 1/4 c of cheese. Bake uncovered for 15-20 minutes or until the gnocci are golden brown but not dry and the cheese is melted.
Remove from oven, top with sauce and the remaining cheese and dish out into pasta plates for serving.
Serves 2.
Heather in SF 
