De Minico's Gnocchi with Italian Sausage and Peppers
Warm pillows of gnocchi coated in a tomato basil marinara with mild italian sausage crumble, local bell peppers and onions, grated parmesan and heirloom basil.
If you like the heat, swap out the tomato basil marinara for arrabiata sauce. Throw in a handful of baby kale or arugula to get your greens in.
Bring a large pot of water to a rolling boil, season with lots of salt (should taste like the ocean)
Pre-heat a large saute pan. Add 1 Tbsp neutral oil.
Remove the casing from the sausages and crumble the sausage into the pan.
Once the sausage is browned, add the minced garlic, bell peppers, red onion. Saute for 3-5min
Once the water is at a full boil, add the Gnocchi and cook until most of them are floating. Remove and add to saute pan with vegetables.
Toss the gnocchi and vegetables together, add the Tomato Basil Marinara sauce to the pan and toss to heat and coat.
Serve up in bowls or plates, garnish with a sprinkling of parmesan cheese and fresh basil. If you have a good extra virgin olive oil, drizzle some over top of the dish and a healthy crack of fresh black pepper.