Here is another really easy recipe that we tried from The Food Network that is so good and perfect for a weeknight meal. I couldn’t stop eating it and had two helpings plus three more bites off the serving spoon. Couldn’t help it! I had to hurry and find a little plastic container, so I would have something leftover for the next day’s lunch! It’s that good! Try it and tell me what you think!
1 pound sweet Italian sausage, casings removed, crumbled (I used a package of Trader Joe’s cheese sausage)
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1 small green bell pepper, thinly sliced (I used frozen diced Trader Joes peppers)
1 small red bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
1 small red onion, thinly sliced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Two 14-ounce cans cherry tomatoes (I just used two cans of diced tomatoes)
One 17.5-ounce package potato gnocchi
1/4 cup grated Parmesan, plus more for serving
1/4 cup fresh parsley leaves, chopped
Preheat the oven to 425 degrees F.
- Toss together the sausage, oregano, red pepper flakes, garlic, bell peppers, onion, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds of black pepper on a sheet pan. Pour the cherry tomatoes over top and gently shake the pan a few times to evenly distribute. Bake until the sausage is cooked through and the vegetables are soft, 18 to 20 minutes.
- Meanwhile, toss the gnocchi with the Parmesan, remaining 1 tablespoon olive oil and 1/2 teaspoon salt.
- Turn the oven to broil. Sprinkle the gnocchi over the sausage and vegetables and broil until dark golden brown, 3 to 5 minutes. Divide among 4 plates and sprinkle with the parsley and more Parmesan.
