GNOCCHI WITH SAUSAGE & LEEK RAGÙ

½ lb. sweet Italian sausage (about 2 links)

1 large can diced tomatoes

1 large leek, trimmed, halved lengthwise and sliced thin

2 tsp chopped fresh flat-leaf parsley

1 tsp thyme

1 tsp marjoram

2 minced garlic cloves

pepper to taste

1 lb. gnocchi

Remove the sausage from its casing and tear the sausage apart with your hands into coarse pieces.

Heat 1 Tbsp olive oil in a large skillet over med-high heat. Add the sausage and cook, further breaking it apart with a wooden spoon, until browned and cooked through. With a slotted spoon, transfer the sausage to a plate & reserve.

Add more olive oil to the pan, if needed and add the leek and garlic. Cook, stirring, until the leek is soft but do not allow to brown.

Pour off some of the juice from the tomatoes over the leeks and give the tomatoes a whirr or two to break up the pieces a bit but do not pulverize completely. Pour tomatoes into pot, add reserved sausage, herbs & spices.

Bring to a vigorous simmer then reduce heat to medium-low. Cover the pan with the lid slightly ajar and simmer gently for 45 minutes.

Cook the gnocchi, drain, and toss with the sauce.

Serve topped with Parmesan and a side of green salad.