Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce

Preparation

1. Step 1

   Preheat the oven to 400°F.

   Step 2

   Make the chicken sausage as directed in the master recipe, #203, reserving the basil leaves whole. Rather than form patties, roll the mixture into mini balls, 1 1/2 inches across, and arrange on a rimmed nonstick cookie sheet. Bake for 10 to 12 minutes, or until firm and lightly golden.

   Step 3

   Bring a pot of water to a boil for the gnocchi. Season the water with salt, add the gnocchi, and cook according to the package directions. Drain.

   Step 4

   Preheat a large skillet over medium heat. Add the 2 tablespoons of EVOO and the onions, remaining garlic, and crushed red pepper flakes. Cook for 6 to 7 minutes, stirring frequently. Stir in the tomatoes and tomato sauce and season with salt and pepper. Simmer over low heat. Stir in the basil leaves, whole or torn.

   Step 5

   Toss the gnocchi and meatballs with the sauce and serve with grated cheese to pass at the table.