Seasonal Comforts: Sausage and Gnocchi Bowls

Continuing our series on seasonal comfort food, this time dumplings meets pasta meets potatoes arrives in the form of gnocchi, an Italian variety of pasta consisting of soft dough dumplings, often made with potatoes, semolina, and eggs, among other things. They are the epitome of comfort food, especially when paired with sausage and tender vegetables. While they are often lightly boiled before being mixed with other ingredients, I adore pan frying them to give them a bit more texture and leaving them with a tender interior.

As is often the case with my recipes, this one can be tweaked quite a bit. Choose your favorite variety of gnocchi. I found a delightful sweet potato version a while back that would make this fall dish absolutely amazing. If you wanted to use a bit of pumpkin puree, you could swap that in for the tomatoes. Have a handful of fresh herbs? Mince them and toss 'em in! You get the idea.

Bowl meals are fantastic because they really don't require any sides. Just pour your favorite beverage and nestle into a warm corner and watch the leaves swirl outside your window while you warm yourself inside and out with this new fall favorite!

Sausage and Gnocchi Bowls

  • 1 lb. Italian sausage, casings (if any) removed
  • 6-8 sweet mini peppers, sliced into rings
  • 1 small onion, peeled and sliced into thin wedges
  • 1 (16-18 oz.) pkg. gnocchi
  • ½ c. pureed roasted tomatoes
  • Salt and pepper, to taste

Brown the Italian sausage in a large nonstick skillet over medium-high heat. Near the end of the browning cycle, add the mini peppers and onion and sauté until the sausage is completely cooked and the vegetables are tender and lightly browned. Remove to a plate and keep warm.

Add the gnocchi to the skillet and brown lightly over medium heat. If you find the gnocchi is sticking to the pan, add a little olive oil and continue browning until the outer edges of the gnocchi are a little crisp. Return the sausage and vegetables to the skillet and add the pureed roasted tomatoes. Continue cooking for 5 minutes or until everything is heated through. Add salt and pepper to taste and serve warm in bowls.

  • Yields: 6 servings
  • Preparation Time: 30 minutes

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