Ingredients
- 1 lb Anna Mini Potato Gnocchi
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 lb Italian Sausage Links
- 1 jar Cento Roasted Peppers (12 oz)
- 1 cup Cento Organic Vegetable Stock
- 2 cloves Garlic
- 1 tsp Cento Garlic Powder
- 1 tsp Cento Onion Powder
- 1 tsp Cento Italian Seasoning
- 1/4 tsp Cento Crushed Red Pepper
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 8 oz Mozzarella Cheese
- 1/2 cup Parmesan Cheese, grated
- Fresh Basil Leaves, for garnish
Directions
Preheat your oven to 375°F. Heat a large oven-safe skillet over medium heat and add olive oil. Cook Italian sausage, breaking it into crumbles, until browned and cooked through, about 6 minutes. Stir in vegetable stock and bring to a simmer. Meanwhile, in a blender or food processor, combine roasted red peppers, garlic, garlic powder, onion powder, Italian seasoning, red pepper flakes, salt, black pepper, basil, and a drizzle of olive oil. Blend until smooth, then pour the sauce into the skillet and stir to combine. Add gnocchi directly to the skillet, stirring gently to coat in the sauce. Simmer for 3â-4 minutes until the gnocchi begin to soften. Sprinkle with Parmesan and tear mozzarella over top. Transfer the skillet to the oven and bake for 5â-7 minutes, until the cheese is melted and bubbly. Garnish with fresh basil before serving. Serves 4.
