Ingredients

4 servings

　　

Omit

Cubanelle peppers

　　Rolls

　　Butter

　　Provolone

　　

Add

1 pound gnocchi (potato dumplings) from the refrigerated or frozen foods section of the market

　　Crushed red pepper flakes

　　1 28-ounce can crushed tomatoes

　　1 8-ounce can tomato sauce

　　10 more leaves of fresh basil (1 cup or 20 leaves, total)

　　Grated Parmigiano-Reggiano or Romano cheese, to pass at the table

　　

Prep Change

Finely chop the onion rather than slice it

　　

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.

　　Rachael Ray 365: No Repeats