Step 1

Turn on the Sauté setting of your pressure cooker. When it is hot, add the olive oil.

Step 2

Add the onions and cook them for a few minutes, stirring occasionally, until they start to turn translucent.

Step 3

Add the sausage, breaking it up with a wood spoon, and stirring until mixed in with the onion. It's okay to leave some of the sausage a little chunky as it is nice texture.

Step 4

Add the red pepper flakes, garlic powder, and Italian seasoning and stir. It's fine if the sausage isn't completely cooked through as it will finish cooking under pressure.

Step 5

Stir in the chicken broth, scraping the bottom of the pot to get up any browned bits (deglaze) so the sensor doesn't think it's burning.

Step 6

Add the gnocchi in an even layer over the sausage mixture, but don't stir it.

Step 7

Pour the sauce over the gnocchi, covering it as much as you can. Do not stir.

Step 8

Close the lid and set the steam release knob to the Sealing position. Cancel the Sauté function.

Step 9

Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 3 minutes. High Pressure. It will take several minutes to come to pressure.

Step 10

When the cook cycle has finished, let the pot sit undisturbed for 5 minutes (5 minute Natural Release). Then do a Controlled Quick Release* of the remaining steam/pressure.*A controlled quick release means you release the steam in short bursts, then longer bursts, until you can be sure none of the sauce spews out of the vent with the steam from the intense pressure. Then fully open the vent and let it go.

Step 11

When the pin in the lid drops down, open it and give the gnocchi a stir. It will be pretty saucy, but will thicken up as it cools. Use pot holders and carefully take out the inner liner to sit on a cooling rack and let it sit for a few minutes, stirring it a few times.

Step 12

Taste, and add a little salt if you think it needs it. This will depend on the type of sausage and sauce you used.

Step 13

Garnish as desired and serve.