Step 1

Put a pot of water on to boil for the gnocchi.

Step 2

In a large skillet, heat oil over medium-high heat.

Step 3

Add onion and sauté until softened, about 3-4 minutes.

Step 4

Add the Italian sausage to onions, breaking it up with a spatula, and cook until browned and fully cooked through, about 8-9 minutes.

Step 5

Stir in dried herbs and sliced mushrooms. Cook, stirring occasionally, until the mushrooms are softened, about 5 minutes.

Step 6

Add garlic and sauté until fragrant, about 1- 2 minutes.

Step 7

Stir in tomato paste and sauté for a few minutes to deepen the flavor.

Step 8

Pour in wine and broth to deglaze the skillet, scraping up any browned bits from the bottom.

Step 9

Add roasted red peppers, sun-dried tomatoes, cannellini beans, olives and torn fresh basil leaves to the skillet, stir well. Lower heat and let simmer, stirring occasionally while the gnocchi cooks.

Step 10

Meanwhile, cook the gnocchi according to the package instructions.

Step 11

To the Italian sausage skillet stir in balsamic vinegar and cooked gnocchi. See Note #4 below.

Step 12

Serve hot, garnished with grated Parmigiano Reggiano and additional fresh basil leaves if desired.