Gnocchi pomodoro with Italian sausage, zucchini, and ricotta salata

Bring a medium sauce pot of generously salted water to a boil for the gnocchi.

• Pat the sausages dry with a paper towel; prick in a few places with a fork if desired.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the sausages and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes. Transfer to a cutting board to rest for 5 minutes, then cut on the diagonal into ¼-inch-thick slices. Wipe out the pan.

When the sausages are almost finished cooking, prepare the gnocchi.

Separate the gnocchi so they don’t stick together during cooking. Add the gnocchi to the pot of boiling water and cook, stirring occasionally, until tender, 6 to 8 minutes. Drain the gnocchi, reserving the cooking water. Return the gnocchi to the pot and toss with 2 to 4 tablespoons cooking water to prevent sticking; cover to keep warm. 

While the gnocchi is cooking, prepare the remaining ingredients.

• Peel and coarsely chop enough onion to measure 1 cup [2 cups].
• Cut the zucchini in quarters lengthwise, then cut into bite-size pieces.
• Strip the basil leaves from the stems; tear the leaves into small pieces for garnish.

In the same pan used for the sausages, if dry, add 2-3 teaspoons oil. Warm over medium heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the zucchini and cook for 1 to 2 minutes. Add half the marinara; save the remaining marinara for another use. Bring to a simmer and cook for 2 to 3 minutes. Add the gnocchi and sausages and cook, stirring to coat in the sauce, until heated through, about 1 minute. Season to taste with salt and pepper.

Transfer the gnocchi pomodoro to individual bowls, crumble over the ricotta salata, and serve.