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Ingredients

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

Nutrition Info

660 calories carbohydrate: 36.7 g cholesterol: 96.9 mg fat: 44.6 g fiber: 4.3 g protein: 29.6 g saturatedFat: 18.4 g servingSize: - sodium: 1667.7 mg sugar: 2.9 g transFat: : - unsaturatedFat: : -

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.

4 servings

My husband and I love to cook together, this is one of the recipes that we created.