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Sausage Gnocchi

Print Recipe
Course Main Course

Ingredients
  

  • 1 Tbsp olive oil
  • 1 lb Italian sausage links
  • 1 Tbsp olive oil
  • 1/2 cup onion, chopped
  • 1 Tbsp minced garlic
  • 1 1/2 tsp Italian seasoning
  • 1 can crushed tomatoes (14 oz)
  • 2 Tbsp water
  • 1/4 tsp salt
  • 1 tsp white sugar
  • 1 Tbsp Italian seasoning
  • 1 lb fresh gnocchi
  • 1 Tbsp chopped fresh flat-leaf parsley, for garnish
  • 2 Tbsp grated Romano or Parmesan cheese

Instructions
 

  • Heat l 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 l 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 warm. Toss pasta with sauce, and sprinkle with chopped parsley and grated Romano cheese to serve. Makes 4 servings. Enjoy!