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!
