Skillet Gnocchi with Sausage, Peppers and Onions

Skillet Gnocchi with Sausage, Peppers and Onions
(Modified from this recipe)

3 tablespoons extra-virgin olive oil, divided
1 (16- to 18-ounce) package fresh, shelf-stable or frozen potato gnocchi (do not thaw)
1 pound smoked sausage, sliced into rounds
2 medium bell peppers, cored, seeded and cut into 1-inch pieces
1 medium red onion, cut into 1-inch chunks
Garlic powder
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Basil
Freshly grated Parmesan cheese, for serving (optional)

1. Heat 1 tablespoon olive oil in a 12-inch cast iron or other heavy-bottomed skillet over medium heat until shimmering. Add the gnocchi to the skillet in a single layer. Cover and cook undisturbed until the bottoms are golden-brown, 3 to 5 minutes. Toss and cover, continuing to cook until the gnocchi is plump and tender, stirring occasionally, 2 to 3 minutes more. Transfer to a large bowl and set aside.

2. In the same skillet, cook the sausage until browned and cooked through, about 8-10 minutes. Transfer to the bowl with the gnocchi.

3.Heat the remaining 2 tablespoons of oil in the skillet until shimmering. Add the peppers and onion, season with the salt and pepper, garlic and basil and cook, stirring occasionally, until browned in spots and just tender, 5 to 7 minutes.

4.Return the gnocchi and sausage to the skillet and toss to combine with the peppers and onions, about 1 minute. Remove from the heat and serve with grated Parmesan, if desired.