Step 1

Heat olive oil in a large 12-inch high-sided skillet. Add sliced bell peppers, sprinkle generously with salt, and cook on medium-high heat for about 7 minutes until softened. Remove them from the skillet to a large bowl.

Step 2

To the same, now empty, skillet, add sliced mushrooms, sprinkle them with salt, and cook on medium-high heat for about 5 minutes until softened. Remove the from the skillet to the same bowl with cooked bell peppers.

Step 3

Add crumbled sausage to the same, now empty, skillet and cook, constantly stirring, on medium-high heat for about 5 minutes until browned.

Step 4

Add gnocchi and 1 cup of chicken stock to the skillet with sausage. Bring to a boil, reduce to a simmer, and cook covered for 5 minutes. It's OK if the gnocchi are not completely covered with chicken stock - they will cook in the steam. Remove from heat after 5 minutes of simmering and keep it covered for 5 more minutes. The sausage should be completely cooked, and the gnocchi should have a soft texture.

Step 5

Add back cooked bell peppers and mushrooms, and stir everything together.