1 tablespoon olive oil 1/2 medium onion chopped finely 1/4 cup dry white wine 1 tablespoon Dijon mustard 3-4 cloves garlic minced 1/4 teaspoon dashes Italian seasoning 1 (14 fluid ounce) can diced tomatoes with juices 1 cup heavy/whipping cream 1 pound uncooked potato gnocchi 1 small handful fresh basil torn or chopped Salt & pepper to taste Freshly grated parmesan cheese (optional)

Add the olive oil to a skillet on medium-high heat. Sauté the onion for about 5 minutes (ok if it's lightly browned).

Add the white wine, Dijon mustard, garlic, and Italian seasoning. Stir until you've got a smooth mixture and let it cook for about a minute.

Add the diced tomatoes, cream, and gnocchi. Wait until it starts to lightly bubble again, then reduce the heat to medium and cover for 5 minutes.

Give it a good stir, and add the basil and season with salt & pepper. Let it cook for another couple minutes to ensure the gnocchi is fully cooked and the starch thickens the sauce up a bit more.

Stir in parmesan (optional) or sprinkle it on top. Serve immediately.