1-Start by heating 1 tablespoon of olive oil in a pan over medium-high heat and sauté 1/2 medium onion, finely chopped, for about 5 minutes until it softens.

2-Next, stir in 1/4 cup dry white wine (or a substitute like vegetable or chicken broth), 1 tablespoon Dijon mustard if you’re using it, 3 to 4 cloves of minced garlic, and 1/4 teaspoon Italian seasoning.

3-Let this cook for about one minute to build aroma.

4-Then, add one 14 fluid ounce can of diced tomatoes with their juices, 1 cup of heavy or whipping cream, and 1 pound of uncooked potato gnocchi right into the mix.

5-Allow the mixture to bubble lightly, then reduce the heat to medium, cover, and simmer for 5 minutes.

6-Stir in fresh basil, salt, and pepper to taste, and cook for a few more minutes until the gnocchi becomes tender and the sauce thickens nicely.

7-If desired, mix in or sprinkle freshly grated parmesan cheese on top for an extra touch.

8-First, gather all your ingredients and prepare them as needed, like mincing the garlic.

9-Heat the olive oil in a large skillet over medium heat and sauté the garlic until fragrant, about 1-2 minutes.

10-Third, add the diced tomatoes and let them simmer to thicken the sauce.

11-Stir in the cream and seasonings next, then incorporate the gnocchi.

12-Finally, simmer everything together, adjust flavors, and serve hot.