Arrabbiata Sauce: Add the olive oil to a medium-size pot over medium heat and lightly roast the onions, garlic and red pepper flakes, about 5 to 6 minutes.
Next, stir in the tomato paste and cook for 2 to 3 minutes before adding in the tomatoes. Stew for at least 15 minutes or up to 90 minutes.
Finish with salt and garnish with parmesan cheese and basil. Keep warm.
Gnocchi: Combine the potatoes with eggs, flour, and salt until combined and knead on a clean surface dusted with flour for 1 minute.
Take a handful of the dough and roll it out until it is about a 1/2” diameter and resembles a rope.
Using a bench knife cut down the rope into ¾” pieces.
Roll each piece on a gnocchi board or press them down using the back of a fork.
Cook the gnocchi in a large pot of boiling salted water until they float, about 3 to 4 minutes.
While the gnocchi is boiling add some butter to a large sauté pan over high heat until melted and lightly smoking.
Once the gnocchi is floating transfer them to the pan with butter and saute for 2 to 3 minutes or until browned.
Add the arrabbiata sauce over top of the gnocchi and serve with parmesan cheese and basil garnishes.