1 package Johnsonville Chicken and Pork Mild Italian Sausage
1 small onion, chopped
1 tablespoon minced garlic
1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1 14.5 oz can fire roasted, diced tomatoes
1/4 cup tawny port
1 (1 pound) package vacuum sealed gnocchi
1/4 cup fresh basil leaves chiffonade
grated parmigiano reggiano
1. Heat skilled sprayed with olive oil, and add sausages and cook until browned and firm, about 10 minutes. Cut sausages into 1/2 inch slices, return to the skillet, and continue cooking until no longer pink. Drain sausage slices on a paper towel lined plate.
2. In skillet, spray again with olive oil, and stir in onion and garlic cooking until they soften, about 5 minutes. Add 2 T port to deglaze pan. Pour in diced tomatoes and dried herbs, crushed red pepper and remaining port. Bring to a simmer, then reduce heat to low, cover, and simmer for 20 minutes.
3. Boil water and cook gnocchi according to package directions, about 2-3 minutes and drain.
4. Stir in Italian sausage slices into sauce to rewarm. Toss gnocchi with sauce, and sprinkle with basil and grated cheese to serve.