Sausage & Gnocchi with Roasted Red Peppers & Capers

Sausage & Gnocchi with Roasted Red Peppers & Capers

1 lb sweet italian sausage

olive oil (for browning)

2 cloves garlic- minced

pinch red pepper flakes

1 tsp onion powder

1/2 tsp sea salt

1 package Gnocchi

1/4 cup roasted red peppers (chopped)

1 cup beef broth

1/2 cup Vermouth

capers

Extra Sauce (if desired)

1 cup beef broth

cornstarch

Directions:

remove the sausage from it's casings & break into bite sized chunks.

in a large saucepan, add the olive oil (about 3 tblsp), garlic, salt, onion powder & red pepper flakes. turn the heat on low & let the pan heat up- once heated, toss in the sausage & cook until well browned.

once browned, de-glaze the pan with the vermouth (scrape all the yummy bits off the bottom) then add the beef broth, peppers & capers- turn the heat up to medium & reduce the liquid to about 1/2 or so.

once reduced it'll start thickening up quite nicely. you can go ahead & turn off the heat & cover the pan.

cook the gnocchi per the package intructions & drain.

toss with the pasta & sauce & serve.

p.s. i made this on Sunday in prep for Tuesday's dinner- when i re-heated the sausage/sauce i needed more. so i threw in the extra 1 cup of beef broth & thickened it up with a little cornstarch- perfect!

Enjoy!

p.p.s. this is awesome topped with some grated parmesean or other cheese!