Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce

• Cubanelle peppers
• Rolls
• Butter
• Provolone
• 1 pound gnocchi (potato dumplings) from the refrigerated or frozen foods section of the market
• Crushed red pepper flakes
• 1 28-ounce can crushed tomatoes
• 1 8-ounce can tomato sauce
• 10 more leaves of fresh basil (1 cup or 20 leaves, total)
• Grated Parmigiano-Reggiano or Romano cheese, to pass at the table
• Finely chop the onion rather than slice it

1. Preheat the oven to 400F.
2. Make the chicken sausage as directed in the master recipe, #203, reserving the basil leaves whole.
3. Rather than form patties, roll the mixture into mini balls, 1 1/2 inches across, and arrange on a rimmed nonstick cookie sheet.
4. Bake for 10 to 12 minutes, or until firm and lightly golden.
5. Bring a pot of water to a boil for the gnocchi.
6. Season the water with salt, add the gnocchi, and cook according to the package directions.
7. Drain.
8. Preheat a large skillet over medium heat.
9. Add the 2 tablespoons of EVOO and the onions, remaining garlic, and crushed red pepper flakes.
10. Cook for 6 to 7 minutes, stirring frequently.
11. Stir in the tomatoes and tomato sauce and season with salt and pepper.
12. Simmer over low heat.
13. Stir in the basil leaves, whole or torn.
14. Toss the gnocchi and meatballs with the sauce and serve with grated cheese to pass at the table.

peppers, rolls, butter, provolone, section, red pepper, tomatoes, tomato sauce, basil, romano cheese, chop

Taken from www.epicurious.com/recipes/food/views/mini-chicken-sausage-meatballs-with-gnocchi-and-tomato-sauce-374415 (may not work)