OLIVE oil sweet or spicy italian sausage bell pepper yellow onion shredded kale or baby spinach garlic tomato paste calabrian chili peppers dry white wine Tomato basil pomodoro sauce potato gnocchi whole milk ricotta fresh mozzarella grated parmesan S&P For serving: grated parmesan or pecorino romano, chopped basil or parsley, crushed red pepper flakes, etc.
Preheat the oven to 375 degrees F, positioning the oven rack in the top 1/3 of the oven, about 10 inches below the broiler. Prep the veggies, dicing the bell pepper & onion, & shredding the kale. Gather & measure remaining ingredients according to ingredients list, placing them within an arm’s reach of the stovetop for a smooth cooking process.
Add the olive oil to a large oven-safe skillet over medium-high heat. Once hot, add in the sausage, bell pepper & onion, seasoning with S&P as desired. Cook 5-6 minutes. Crumble the sausage into bite-sized pieces as it cooks. If anything starts to brown too quickly, reduce the heat to medium or medium-low. Stir in the shredded kale, cooking 2-3 minutes until wilted slightly.
Add the garlic, tomato paste, & chili peppers (if using). Stir to coat the sausage & veggie mixture & cook 1-2 minutes, until deeply red. Deglaze the skillet with white wine. Once the wine simmers, stir in the pasta sauce. Simmer 1-2 minutes more, just until everything is combined, then remove from the heat.
Add the gnocchi into the skillet, stirring well to combine. Dot the ricotta cheese over the top of the saucy gnocchi, then top with a sprinkling of grated fresh mozzarella & parmesan.
Transfer the skillet to the oven. Bake 15-20 minutes, until the cheese is melted & the gnocchi is tender. If desired, broil for 3-4 minutes until golden brown.