Gnocchi with Spicy Red and Yellow Pepper Sauce

If you're anything like me, I'm always looking for another way to serve those little pasta dumplings we know as gnocchi. I watched Anne Burrell whip up a batch of potato gnocchi and it gave me what my friend Lea calls the "envie". Unfortunately nearly everything is packed up due to the kitchen reno, so I had to purchase the gnocchi, but I did make a scratch sauce last night to go with them. I still have use of my stove, but that's due to change shortly.

Simply made from onion, garlic, peppers and tomatoes, the original recipe from the Best of Bridge Series of Cookbooks, Best of the Best is meant to be meatless but I dare not do that in this house, so I added some spicy Italian sausage. Flavored with dried basil, balsamic vinegar and a touch of sugar, the sauce is ready in less than 20 minutes and the gnocchi takes a mere 4 after it hits the boiling water. 

My big guy commented this morning that "we've sure eaten well the past couple of nights". I guess hiking grub including freeze dried stuff and power bars can make one very appreciative of a simple home cooked meal. 

In case you're wondering what's happening today, Mark from Twin Lake Air is here as we speak replacing our AC unit and furnace as well as removing and reinstalling the hot water heater we had replaced a little while ago by a so called reputable plumbing company who shall remain nameless. It is not up to code but sure will be by the time Mark is done.  

Gnocchi with Spicy Pepper Sauce (adapted from Best of Bridge Series Cookbooks, Best of the Best)

2 tablespoons vegetable oil

1 pound hot Italian sausage

1 large onion, finely chopped

4 cloves garlic, minced

10 mini red and yellow peppers, seeded and cut into quarter inch dice (or 2 large peppers)

1-1/2 teaspoons dried basil

1/2 teaspoon coarse ground black pepper

1/4 teaspoon salt

28 ounce can diced tomatoes, drained

2/3 cup chicken broth

1 tablespoon balsamic vinegar

1/2 teaspoon sugar

1-1/2 pounds fresh or frozen gnocchi

Grated parmesan cheese for garnish

Heat oil in a large sauté pan over medium high and when shimmering ads Italian sausage. Cook, crumbling until well browned. Remove from pan and set aside. Drain any excess fat from sausage, leaving about 1 tablespoon. Add onion, garlic, and peppers to pan and cook, sauté until vegetables are soft – about 4 minutes. Add basil, pepper, salt, tomatoes, chicken broth, balsamic vinegar and sugar and stir well to combine. Bring pan to a simmer and cook for 10 minutes or until sauce is thickened. Stir occasionally.

Meanwhile cook gnocchi according to package directions. Drain well and add to thickened sauce. Cook, stirring carefully to incorporate gnocchi. Serve garnished with grated parmesan. Makes 4 to 6 servings.

A year ago - Chicken and Noodles with Peanut Curry Sauce 

Two year's ago - Clam and Corn Fritters

Comments

[Lea]

THe Big Guy certainly did eat well, and so did you! Way to satisfy that envie - you go sweet lady! I can't believe all the work going on over there - I bet the furry friends are in a tizzy.

[June]

I want to run away at the moment. I so HATE chaos which is exactly what it is and the "utter confusion" of renovation. The boys are barking constantly, I'm grumpy and Georgie's flown the coop...like I should. LOL It'll be worth it though!

[pam]

I would have added the sausage too!

[June]

I know - meatless Monday? Not so much.LOL

[Lorraine]

I love gnocchi and while it can be tricky to make when you live in the mold capital of the US I am glad to hear TJ's has a good version. Could not not put the sausage in!I so hate chaos too! I am a virgo after all. Too bad you can't come and stay here for the next few weeks.

[June]

Yes, TJ's is good - they have a couple of versions, one in their pasta aisle and the other in the freezer. As for coming to stay - you're a darling but I think the furry beast would protest some and of course then there's Max, Finnigan and Georgie to worry about PLUS I may never leave. LOL The thought is very much appreciated!