Gnocchi with Italian Sausages and Tomato Sauce

Tender gnocchi pasta is served in a homemade tomato sauce with slices of Italian sausage and topped with grated Romano cheese.

1 Tbsp. olive oil
1 lb Italian sausage links
1 Tbsp. olive oil
½ cup onion, chopped
1 Tbsp. garlic, minced
1½ tsp. Italian seasoning
1-14 oz can crushed tomatoes
2 Tbsp. water
¼ tsp. sea salt
1 tsp. white sugar
1 Tbsp. Italian seasoning
1 lb fresh gnocchi

fresh flat-leaf parsley, chopped
Romano or Parmesan cheese, grated

Heat 1 Tbsp. olive oil in a skillet over medium heat. Add sausages and cook until browned and firm, about 10 minutes. Cut sausages into ½” slices, return to the skillet, and continue cooking until no longer pink. Drain sausage slices on a paper towel lined plate.

Meanwhile, heat 1 Tbsp. 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 1½ tsp. Italian seasoning; cook until the garlic softens, about 2 minutes. Pour in crushed tomatoes, water, salt, sugar, and remaining 1 Tbsp. 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 2-3 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.

Makes 4 servings.