For dinner tonight, I had all day long to make it. Unfortunately, the power went out that the YMCA because a line was cut, so I was unable to work. I went in to grab some paperwork and bills, but that was about all I could do. Most people would be happy, but I was pretty bummed. I have a lot to do so I'll probably have to go in on Saturday. Also, since it was an unplanned day off, I was already up and dressed and ready to go when I got the call that it was closed.
Oh well, such is life. I did get to go to the library and get some new cookbooks so hopefully I'll find some inspiration soon. Until then, I'm falling back on my old favorites. Tonight, I went back to sausage and peppers. To switch it up a bit though, I made gnocci rather than make subs or pasta. I just can't get enough of TJ's chicken sausages and organic red peppers are sweet and in season!
I have made gnocci before, but the potato bits were a bit big and some of the gnocci ended up falling apart. Since I had the day to make these right, I was able to really get the potato fine by putting it through my spaztle press since I don't have a ricer. I also didn't attempt the fork lines on the gnocci because that's just too time consuming (unless you have the gnocci rollers, but since I don't make gnocci often, I don't have one).
Ok, enough talk, here's the recipes for one awesome sausage and peppers application!
Sausage and Peppers with Gnocci
1/4 batch of Zesty Marinara (below)
3 links Sweet Italian Chicken sausage
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
Mozzarella and shredded basil for topping
Prepare Zesty Marinara.
Slice chicken sausage, brown in a pan with a little EVOO, set aside.
In a deep sauce pot over medium, sautee onions and peppers with a tbsp. EVOO for 10 minutes, or until softened.
Turn heat to low.
Add in the marinara and reserved sausage.
Drop the gnocci in boiling water, cook until gnocci float to the topm drain and add to the sauce/veggie/sausage mixture.
Cover with mozzarella and let it melt, serve with shredded basil.
1 tbsp. EVOO
1 yellow onion, minced
2 cloves of garlic, minced
Salt and Pepper
1 tsp. dried oregano
½ tsp. fennel seed
Pinch of crushed red pepper flakes
½ c. dry red wine
2 28 oz. cans organic crushed tomatoes
1 15 oz. can organic tomato sauce
1 5 oz. can organic tomato paste
In a saucepot over medium low, add EVOO, onion and garlic. Season with salt and pepper. Sweat onions and garlic for 5 minutes. Turn heat to high, add red wine, reduce by half, turn to low, add spices and tomatoes. Cover and simmer for 20 minutes.