Spicy Italian Sausage and Crispy Gnocchi Alla Norma
With the addition of Niman Ranch’s Spicy Italian Sausage this gnocchi is easily a simple and flavorful weeknight dinner.
2-lbs eggplant, trimmed and cut in half lengthwise
6 peeled garlic cloves
3 tablespoons plus 1 teaspoon olive oil
1 28-oz can whole peeled tomatoes, drained, liquid reserved
1 17.5-oz package prepared gnocchi
1 package Niman Ranch Spicy Italian Sausages, sliced into 1-inch pieces
Kosher salt and black pepper
¼ teaspoon dried chili flakes
Fresh basil and grated Parmesan cheese for serving
Heat oven to 425ºF. Place the cut eggplant flesh side down onto a baking sheet lined with parchment. Add the garlic to the pan and drizzle with 1 teaspoon oil. Roast 25 minutes. Remove pan and add the drained tomatoes. Roast another 15 minutes until the eggplant is soft.
Meanwhile cook the gnocchi according to package directions in salted water. Heat 1 tablespoon olive oil in a non-stick skillet and add the drained, cooked gnocchi. Sauté until just golden and crisp on the sides. Set aside. In the same pan sauté 1 tablespoon oil and the sausages until just crisped.
Remove the eggplant, garlic and tomatoes from the oven. Scoop the flesh out of eggplant into a blender or food processor, add the roasted tomatoes, garlic, salt and chili flakes. Pulse until a chunky sauce comes together. If the sauce is too thick, add the reserved tomato liquid, 1 tablespoon at a time.
To serve put the gnocchi and sausage on a platter and top with sauce. Top with basil and Parmesan.