Homemade gnocchi...mmm. Although it's not very cold out (come on, Russia!), these warm bowls of gnocchi were still perfect. Home-making the gnocchi is best, but it can be store bought, of course. The sauce doesn't even need too many spices with all that cheese and Italian sausage. We actually only had ground Italian sausage so we made little Italian-sausage-meatballs. Now those were some flavorful meatballs—worth the attack from the canola oil! You can also just cook ground Italian sausage normally if you don't want it to attack you, or use sliced Italian sausage.
We used regular mozzarella cheese, although I'm sure fresh cheese would be even better. You may be wondering why we have purple leaves on our food. Good question; it's purple basil. I didn't even know purple basil existed until a few days ago! It would make some interesting pesto...
Making this in individual bowls is fun and fancy, but unessecary. Since we have great polish pottery bowls, we went ahead and mixed and matched!
Gnocchi in Cheesy Tomato Sauce
3 servings
Recipe from: http://www.williams-kitchen.com/2012/12/homemade-gnocchi-sausage-in-red-sauce/
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