Gnocchi with Sausage & Baked Parmesan Crisps

Hello Fresh strikes again! This one took quite a while to put together, but wasn't particularly difficult, just time-consuming, and it was delicious.

Ingredients

• 2 large shallots, peeled, quartered and coarsely sliced
• 2 garlic cloves, minced
• 500g sausage meat
• 30mL balsamic vinegar
• 30mL tomato paste
• 370mL crushed tomatoes
• 3mL sugar
• 1kg fresh-packed gnocchi
• a bunch of fresh basil, coarsely chopped, or equivalent lightly dried basil
• 50g baby arugula
• 128mL freshly grated parmesan

Procedure
All these components can be done more or less in parallel; if you start the parmesan crisps early, you can remove them from the oven and let them cool while cooking the rest of it, and if you start the gnocchi at about the time the sauce enters the simmering stage, you can buffer the first batch of gnocchi in the sauce rather than needing a separate plate.

1. Parmesan Crisps
1. Preheat oven to 425°F.
2. Line a baking sheet with parchment paper.
3. Arrange parmesan in four piles on the paper.
4. Bake until bubbly and starting to brown, 4-5 minutes.
5. Remove and let cool.
2. Sauce
1. Heat a medium-to-large pot over medium heat.
2. Add 15mL oil and the shallots. Cook until softened, 4-5 minutes.
3. Add vinegar, garlic, and sausage. Cook, breaking up sausage and stirring often, until sausage is cooked through, 4-5 minutes.
4. Add tomato paste, crushed tomatoes, sugar, and 250mL water. Stir together and simmer on medium-low until it thickens slightly, 10-20 minutes depending on taste.
3. Gnocchi
1. Heat a large saucepan over medium heat.
2. Add 30mL butter and half the gnocchi; cook, stirring occasionally, until gnocchi is golden-brown, 8-10 minutes. Buffer the gnocchi -- in the sauce if it's already simmering, on a plate otherwise.
3. Repeat with another 30mL butter and the rest of the gnocchi.
4. Combine gnocchi and sauce.
5. Stir in arugula and basil. Serve with parmesan crisps.