The original recipe called for canned tomatoes and tomato sauce. I have cut out canned tomatoes so I used vine ripened fresh tomatoes and made my own tomato sauce.
The tomato sauce is flavored with basil. I used fresh basil from my garden. If you cannot find fresh basil you can used dried but it will affect the taste and the aroma.
You will need to serve as a side for 4
For the gnocchi
1/2 cup buckwheat flour
1/2 cup all purpose flour
water as needed
For the tomato sauce
1 tbsp. olive oil
1/4 cup onion, chopped
2 gloves garlic
1/4 cup white grape juice (the original recipe called for dry white wine)
5 large vine ripened tomatoes
4 leaves basil
1 tsp. paprika
salt and pepper to taste
To make the tomato sauce start with the thick sauce base. Chop 2 tomatoes and cook them for about 10-15 minutes on medium heat until they are mushy. At this time a lot of the liquid will have evaporated. Puree to make a thick sauce. Keep aside.
Heat oil in a pan. Peel and mince the garlic. Add the onion and garlic to the hot oil. Saute the onion until it is translucent. Add the white grape juice and cook it until the juice is all gone. Now add the tomatoes and the cooked thick sauce.
Make a basil chiffonade (place all the leaves on top of one another, roll tightly and cut into fine strips) and add it to the pan. Add the paprika and bring the mixture to a boil. Simmer for 15-20 minutes on medium low heat until it thickens. Season with salt and pepper. Keep aside.
While the sauce is simmering make the gnocchi. Mix the flours together.
Using water a little at a time make a soft dough. Wrap in plastic wrap and keep aside for 10-15 minutes.
Divide the dough into 3 portions. Take one portion of dough and roll it into a long rope. Cut the rope into barely one inch pieces. Using a fork shape the gnocchi. Hold the fork right side down in your left hand. Place one piece of dough on it. Press down from the side closest to you to the side furthest away from you. The dough will roll up with the fork pattern on one side. Repeat for all the pieces and the two remaining portions of dough. Let the prepared gnocchi rest for 10 -15 minutes.
Boil water in a pan and add a teaspoon of salt to it. Add handfuls of gnocchi to it. After 2-3 minutes the gnocchi will rise to the surface.
Let it cook for a minute more as buckwheat takes longer to cook. With a slotted spoon remove the gnocchi and add it to the prepared sauce. Repeat for the rest of the gnocchi.
Gnocchi in tomato sauce is ready.