PREP: Mise the recipe ahead of time.

1. Fabricate the aromatic vegetables:

• Peel the garlic cloves.  (If you have only large cloves, use fewer and cut them in half lengthwise.)  If prepping ahead, store in plastic bags.
• Mince the onion.

2. Make the sauce:

• Combine the step 2 oil and minced onion in a sauté pan.  Place over low heat and cook, stirring occasionally, about 1 minute until the onion softens and becomes fragrant.  Do not allow to brown.
• Add the tomatoes to the pan, crushing each one in your hand as you add it.  Then add the juice or purée surrounding the tomatoes.  Add between ½ and 1 c water, depending on the consistency of the tomatoes.  Add some salt and the sugar. 
• When the sauce reaches the simmer, set a timer for 10 minutes.  Stir the sauce occasionally while further crushing the tomatoes with the back of your spoon.  Pick out any tomato cores or skins that appear on the surface. 
• After 10 minutes stir in ½ c water, return to the simmer, and set the timer for 10 minutes longer.
• Stir in another ½ c water, return to the simmer, and set the timer for a further 10 minutes, for a total of 30 minutes’ simmering.  The sauce should have a medium-thick consistency. 
• Taste, evaluate the seasoning and, if necessary, add a little more sugar to balance the acidity.  Then correct for salt.
• Transfer the sauce to a container and wash out the pan. 

3. Fabricate, blanch and refresh the Brussels sprouts:

• Bring a saucepan of water to the boil and prepare a bowl of cold water for refreshing.
• Trim off the hard stem end of each sprout.  Cut an “X” into the stem end of each sprout, cutting in about ⅛ inch.
• Immerse the sprouts in the boiling water.  Cook for about 4 minutes for small-to-medium-sized sprouts, and about 7 minutes for large ones.  When the sprouts are sufficiently par-cooked, the tip of a paring knife should meet just a little resistance when pushed into a test sprout.
• Transfer the sprouts to the bowl of water and then place the bowl in the sink under cold running water for about 2 minutes.  Continue soaking for a total of 5 minutes.
• Drain the sprouts and then squeeze each one gently in your hand to expel excess moisture from inside.
• If the sprouts are large, quarter them lengthwise.  Cut medium-size sprouts in half.
• If prepping ahead, place the sprouts in a plastic bag with a folded paper towel at the bottom.

4. Form the sausage meatballs:

• If necessary, remove the sausage from the casing and discard the casing.
• Cut or pull apart the sausage into 1 Tbsp-size pieces weighing about ½ oz.
• Roll the sausage pieces between your palms to make little meatballs.
• Place in a container with wax paper between layers and refrigerate at least 30 minutes.

5. Assemble the remaining mise-en-place ingredients for the recipe.

HOLD: Refrigerate all ingredients up to 5 days.

COOK! Finish and plate your dinner.

6. Roast the Brussels sprouts and garlic cloves:

• Preheat an oven to 450°F.
• Place the Brussels sprouts and garlic cloves in a baking dish or on a small sheet tray.  Drizzle with the step 6 oil and season with the step 6 salt.  Toss to coat evenly with oil.
• Place the baking dish in the oven and roast for about 15 minutes until the sprouts and garlic are golden brown and the sprouts are crispy at the edges.

7. Sauté the gnocchi:

• Choose a non-stick sauté pan large enough to accommodate all of the recipe ingredients.  Place it over medium heat and wait for it to become hot but not smoking.  Add the step 7 oil, and then add the gnocchi.  Sauté, stirring and flipping them often, for about 10 minutes until the gnocchi are golden brown on all sides.
• Turn off the oven.
• Spoon the gnocchi out of the pan and into the baking dish (on top of the Brussels sprouts), leaving any remaining oil in the pan.  Return the sauté pan to the burner, and return the baking dish to the oven.

8. Cook the meatballs:

• Add the meatballs to the pan.  Sauté, rolling the meatballs around in the pan, for about 1 minute until the meatballs brown on all sides.
• Add the tomato sauce to the pan, cover, and simmer about 2 minutes longer until the meatballs are cooked through. 
• If the sauce becomes too thick, thin with a little water. Taste, evaluate the seasoning, and correct with salt or sugar if needed.

9. Assemble the dish:

• Add the gnocchi, Brussels sprouts, and garlic cloves to the pan, and stir to combine.  Simmer about 1 minute to allow the flavors to meld. 

10. Plate:

• Spoon the gnocchi, Brussels sprouts, garlic cloves, and meatballs into warm pasta plates or wide bowls, and spoon any remaining sauce overtop.
• Place the cheese in a small dish and pass the peppermill.