Rossi’s Sausage Gnocchi

Published on June 18, 2020

• 1 tablespoon olive oil

• 1 pound Italian sausage links

• 1 tablespoon olive oil

• ½ cup onion, chopped

• 1 tablespoon minced garlic

• 1 ½ teaspoons Italian seasoning

• 1 (14 ounce) can crushed tomatoes

• 2 tablespoons water

• ¼ 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

1. 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.

2. 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.

3. Bring a large pot of lightly salted water to a boil. Add gnocchi and cook for 2 to 3 minutes until pasta floats; drain.

4. Meanwhile, stir Italian sausage slices into sauce to rewarm. Toss pasta with sauce, and sprinkle with chopped parsley and grated Romano cheese to serve.

I Made It

Nutrition Facts (per serving)

660Calories45g Fat37g Carbs30g Protein

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Nutrition FactsServings Per Recipe4Calories660% Daily Value *Total Fat45g57%Saturated Fat18g92%Cholesterol97mg32%Sodium1668mg73%Total Carbohydrate37g13%Dietary Fiber4g15%Total Sugars3gProtein30gVitamin C19mg97%Calcium434mg33%Iron5mg26%Potassium791mg17%

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