Gnocchi with Sausage & Peppers
From: Ian Seddon's Cookbook
🥘 Ingredients
- jarred marinara sauce 16 oz
- nutritional yeast 1 tbsp
- tomato paste 1 tbsp
- dried oregano ½ tsp
- red pepper flakes 0.25-0.5 tsp
- extra virgin olive oil 2 tbsp
- medium red bell peppers 2
- medium red or yellow onion 1
- Kosher
- garlic cloves 4
- vegan sausage 10 oz
- dried oregano 1 tsp
- egg-free potato gnocchi 16-17.6 oz
- baby spinach 1.5-3 oz
- flat-leaf parsley leaves and tender stems 1 handful
Red Sauce
Use 1/2 tsp red pepper flakes for spicy. If the recipe(s) that use this component also have spicy ingredients, use a smaller amount of red pepper flakes unless you prefer a spicy dish.
For heartier appetites or to stretch this meal out further, use 4 links of sausage. If you bought cannellini beans instead of sausage, drain and rinse them. And make these changes: (1) In step 3, use a generous glug of olive oil instead of a small glug, and increase the oregano to 1 1/2 tsp; (2) Add the gnocchi in step 3 as listed; (3) After 3 minutes, add the beans plus a generous pinch of salt; cook the mixture for a total of 8 to 10 minutes; (4) Stir 1 tbsp of nutritional yeast into the Red Sauce before adding it in step 4; (5) Season with salt to taste at the end. If your gnocchi is frozen, cook as listed in the recipe, but taste to make sure it’s cooked through at the end of step 4. If you bought short- or medium-sized pasta instead of gnocchi, follow these instructions: (1) Cook the pasta in a pot of salted water for the minimum time listed on the box for al dente pasta; reserve a ladle of pasta water; drain but don’t rinse the pasta. (2) Cook the sausage in step 3 for 5 to 7 minutes, or until browned. (3) When you pour the Red Sauce in step 4, add the cooked pasta; toss to coat, adding pasta water as needed to help the Red Sauce cling to the pasta. (4) Finish the recipe as written. If you have extra baby spinach, fold in more chopped spinach (up to 4 oz total) in step 4(a). Storage: Store the assembled Gnocchi & Sausage meal in the fridge for up to 4 days. Reheat in a frying pan with a touch of oil until heated through, adding water as needed to rehydrate the gnocchi. (Gnocchi doesn’t reheat well in the microwave.) Top with freshly chopped parsley right before serving if you have any. Nutrition boost: For more veggies, use more spinach (see Note 5). Use an alternative gnocchi such as “cauliflower gnocchi” (though it may not have the same texture), or a whole wheat or protein pasta. For more tomato flavor, add chopped sun-dried tomatoes to the finished dish.
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1Prepare: jarred marinara sauce , nutritional yeast , tomato paste , dried oregano , red pepper flakes .
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2Stir all of the ingredients together in a labeled jar or airtight storage container. Refrigerate for about 5 days.
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3Gather: timer cup Red Sauce (from meal prep), extra virgin olive oil . For the peppers & onions (from vegetable prep): medium red bell peppers , medium red or yellow onion , Kosher salt and freshly cracked black pepper, garlic cloves , vegan sausage , dried oregano , egg-free potato gnocchi , baby spinach , flat-leaf parsley leaves and tender stems .
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4Take the Red Sauce out of the fridge to come to room temperature.
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5Heat 2 tbsp of olive oil in a Dutch oven or large, deep sauté pan over medium-high heat. Once shimmering, add the Peppers & Onions. Season with a pinch of salt and cook for 7-9 minutes , or until you see some charring, stirring occasionally. If it starts to burn, deglaze with a splash of water. Transfer the peppers and onions to a bowl and carefully wipe out the pan. While the peppers and onions cook, chop the garlic. And crumble the sausage (or chop it into bite-sized pieces).
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6Return the pan to the stove to medium-high heat. Add a small glug of oil followed by the chopped garlic and oregano. Cook for 1 minute, stirring frequently. Add the crumbled or chopped sausage plus the gnocchi. Cook for 8-10 minutes , stirring occasionally, until the sausage and gnocchi are browned in spots and the gnocchi is cooked through. If the pan gets too hot, lower the heat to medium and/or add a splash of water to deglaze. While the gnocchi and sausage cook, prepare your side salad (if you’re making one) and chop the baby spinach and parsley.
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7Add the Red Sauce to the sausage and gnocchi. Toss to coat for a minute, or until the sauce is warmed through. Add the cooked peppers/onions plus chopped spinach. Cook for 90 seconds , stirring frequently, or until the spinach is slightly wilted. Off the heat, season to taste with salt/pepper. Garnish with parsley.
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8Serve with your side salad, if you made one.