Homemade Whole Wheat Gnocchi with a Spicy Vegetable Spiked Tomato Sauce

fresh tomatoes

chopped onion

green bell pepper, chopped

sliced baby bella mushrooms

finely minced celery

finely minced carrot (I actually put the carrot and celery in my mini-chop to ensure it was really fine)

olive oil

head of roasted garlic, cloves squeezed out and mashed (I had a small head of garlic)

tomato sauce (I used the Italian seasoned version - can add another 4 - 8 oz if you prefer more of a liquid sauce, using only 8 oz made my sauce super thick)

tomato paste

Italian seasoning (I use Mrs. Dash Salt Free Blend)

crushed red pepper (can use less or none)

dried basil

dried oregano

garlic powder (completely optional if you think the garlic flavor is enough but I wanted more garlic flavor)

smoked paprika

Salt and Pepper,

chicken stock

heavy cream (don’t freak out healthwise – it’s 1 tablespoon divided up between four servings, and it’s not like you use heavy cream every day)

potato, cut into 2 inch chunks

egg, lightly beaten

flour (I used half white whole wheat and half all-purpose) + more for the cutting board

nutmeg

Salt and Pepper,

diced ham (or chicken, etc.)

1 inch sliced green beans (or any other vegetable you’d like)