Give me a G! For Gnocchi!

I think gnocchi is just so tasty and fun, I love cooking with it. I haven't tried making my own, although I'm sure it would be a lovely experience. I picked up a package of multicolor gnocchi at Target (yes, in their new extended grocery aisles), and I was excited to use it in this recipe. This meal was very filling, and it came together in no time at all. It's a nice change from spaghetti or some other noodle with a red sauce.

Rossi's Sausage Gnocchi

Ingredients:

1 tablespoon olive oil

1 pound Italian sausage links

1 tablespoon olive oil

1/2 cup onion, chopped

1 tablespoon minced garlic

1 1/2 teaspoons Italian seasoning

1 (14 ounce) can crushed tomatoes

2 tablespoons water

1/4 teaspoon salt (**omitted, the sausage was enough salt for this meal**)

1 teaspoon white sugar (**omitted - you don't need to always add sugar to sauces!**)

1 tablespoon Italian seasoning

1 (1 pound) package fresh gnocchi

chopped fresh flat-leaf parsley, for garnish

grated Romano or Parmesan cheese

Directions:
Heat 1 tablespoon olive oil in a skillet over medium heat. 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.Meanwhile, heat 1 tablespoon olive oil in a saucepan over medium heat; stir in onion and cook until the onion softens and turns translucent, about 5 minutes. Add garlic and 1 1/2 teaspoons Italian seasoning; cook until the garlic softens, about 2 minutes. Pour in crushed tomatoes, water, salt, sugar, and remaining 1 tablespoon Italian seasoning. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 20 minutes.
Bring a large pot of lightly salted water to a boil. Add gnocchi and cook for 2 to 3 minutes until pasta floats; drain.

Meanwhile, stir Italian sausage slices into sauce to rewarm. Toss pasta with sauce, and sprinkle with chopped parsley and grated Romano cheese to serve.