-
1
1.
-
2
Cover large skillet in olive oil and put on medium heat.
-
3
Chop up the onion and put it into the skillet to sweat.
-
4
Add the canned tomato sauce, wine, basil (reserve half), oregano, and minced garlic.
-
5
Stir to combine and allow to reduce.
-
6
2.
-
7
While reducing, cut up all of the other vegetables, except for the tomatoes, into bite-sized pieces.
-
8
Add the cut vegetables to the skillet reduction and stir every few minutes.
-
9
3.
-
10
Begin boiling the salted water for the gnocchi.
-
11
Turn the heat on the skillet up to medium high heat (6 on 1-10 scale).
-
12
Remove the sausages from their casings into the skillet.
-
13
Separate with a spatula as though working with ground beef.
-
14
4.
-
15
Cook the gnocchi according to package directions.
-
16
Add the tomatoes to the skillet after you put the gnocchi into the boiling water.
-
17
You may want to cut bigger varieties of small tomatoes so they are bite-sized.
-
18
5.
-
19
Just before the gnocchi is finished, turn the skillet back down to medium heat so as not to burn the gnocchi.
-
20
Add the drained gnocchi to the skillet, stir to combine and add a few pinches of salt to taste.
-
21
6.
-
22
Serve topped with Asiago cheese and reserved basil.
