Ingredients
1lbmild ground Italian sausage,or hot ground Italian sausage
3tbspolive oil,plus ¼ cup, separated
28ozcrushed tomatoes,(1 can)
6garlic cloves,minced
¼tspdried oregano
1tsp*Italian seasoning,(see Recipe Notes for recipe)
¼tspred pepper flakes
1sprigfresh basil
16ozmini potato gnocchi,(2 packages)
salt,to taste
parmesan cheese,freshly grated
fresh basil
freshly cracked pepper,to taste
Preparation
Form very small “meatballs” with the ground Italian sausage.
In a large nonstick skillet, add 1½ tablespoons of olive oil. Heat to medium-high and then add in about ½ of the meatballs. Gently turn the meatballs over and cook for about 2 to 3 minutes or until they are browned but not cooked through.
Remove to a plate. Add another 1½ tablespoons of oil and repeat with the rest of the meatballs. Remove the rest of those meatballs to the plate. Quickly wipe out the skillet.
In the same skillet, add the remaining olive oil. When the oil is hot, add in the garlic. As soon as the garlic sizzles, add in the canned tomatoes. Pour 1 cup of water into the can of tomatoes and slosh around to get the rest of the tomatoes.
Pour that into the skillet as well. Add dried oregano, Italian seasoning, red pepper flakes, and salt, to taste. Stir. Add 1 sprig of basil and submerge it in the sauce.
Add the cooked meatballs into the mixture and gently stir until they are covered in the sauce. Simmer for 15 to 20 minutes, stirring every now and again, or until completely cooked through. Discard the basil sprig.
Meanwhile, prepare the gnocchi according to package directions. Drain.
Top the gnocchi with the meatballs and sauce. Garnish with fresh basil, additional cracked pepper, and freshly grated Parmesan cheese.
