- 1 tablespoon olive oil
- 1 pound Italian sausage links
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 1 tablespoon minced garlic
- 1 1/2 teaspoons Italian seasoning
- 1 (14 ounce) can crushed tomatoes
- 2 tablespoons water
- 1/4 teaspoon salt
- 1 teaspoon white sugar
- 1 tablespoon Italian seasoning
- 1 (1 pound) package fresh gnocchi
- chopped fresh flat-leaf parsley, for garnish
- grated Romano or Parmesan cheese
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add sausages and cook until browned and firm, about 10 minutes. Cut sausages into 1/2 inch slices, return to the skillet, and continue cooking until no longer pink. Drain sausage slices on a paper towel lined plate.
- Meanwhile, heat 1 tablespoon olive oil in a saucepan over medium heat; stir in onion and cook until the onion softens and turns translucent, about 5 minutes. Add garlic and 1 1/2 teaspoons Italian seasoning; cook until the garlic softens, about 2 minutes. Pour in crushed tomatoes, water, salt, sugar, and remaining 1 tablespoon Italian seasoning. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 20 minutes.
- Bring a large pot of lightly salted water to a boil. Add gnocchi and cook for 2 to 3 minutes until pasta floats; drain.
- Meanwhile, stir Italian sausage slices into sauce to rewarm. Toss pasta with sauce, and sprinkle with chopped parsley and grated Romano cheese to serve.
03/18/2017
recipepes.com
Rossi's Sausage Gnocchi, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
