Gnocchi Sausage In Red Sauce Recipe 435

Steps:

• Start by preparing the tomato sauce. Put the extra virgin olive oil in a pot with the peeled whole onion. Sauté it for a couple of minutes then add the tomato purée, some salt and half the basil. Cover it and cook for 15 to 20 minutes on a low flame, or until thickened. When ready, remove the onion, add the cubed mozzarella to it and mix it with a wooden spoon for a few minutes. Make sure the mozzarella is nicely melted and there are no lumps in the sauce. Add the rest of the basil (roughly chopped). Add half the Parm to the sauce and stir. Add cooked Gnocchi, and cooked sausage slices to sauce and stir. Grease an oven proof dish (I used 2 individual dishes, but you can also use 1 and then divide them in plates when ready). Pour the gnocchi mixture in it, top with the mozzarella slices and the remaining thinly grated Parmigiano Reggiano. Put the gnocchi in the oven and broil them for about 10 minutes, or until the cheese melts and becomes golden.

Steps:

• 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.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in vodka sauce and enough tomato juice until you reached a desired consistency. Stir in mozzarella cheese and spinach.
• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
• Transfer gnocchi to a plate, cover with sauce, and serve.