Cozy Gnocchi a la Marinara

In a medium pot, warm up the olive oil. Add the shallots, onion, and garlic, stirring often. Tip: garlic burns easily, add it towards the end when shallots and onions begin to soften. In a medium bowl, pour the canned whole tomatoes and use a potato masher or wooden spoon to break them up and extract their juices. Add the broken tomatoes to the pot with the aromatics, along with any fresh tomatoes. Stir in the agave syrup (or brown sugar), sea salt, pepper, and oregano. Add the tomato paste and bone (or vegetable) broth and stir well. Reduce heat to a slow simmer, cover the pot, and let it cook for about an hour, stirring often. If not dairy-free, you can add some fresh, grated parmesan cheese for flavor. Pour the sauce over cooked gnocchi, and feel free to garnish with fresh oregano or thyme. For a side, sauté some arugula with extra virgin olive oil and garlic, then toss it into the pasta. Adjust broth quantity to make it more or less brothy.