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
Directions
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.
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