Gnocchi Rossi con Sausage

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Gnocchi Rossi con Sausage

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.

Nutrition Facts (per serving)

660Calories45g Fat37g Carbs30g Protein
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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