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  • 1 (16-oz.) pkg. uncooked potato gnocchi
  • 3 Tbsp. extra-virgin olive oil
  • ¾ tsp. kosher salt
  • ½ tsp. black pepper
  • 3 links cooked Italian chicken sausage, sliced into ½-inch rounds (sub vegan sausage, such as Field Roast brand)
  • 1 pint cherry tomatoes
  • 1 small (or ½ large) red onion, sliced into wedges
  • ½ cup prepared pesto (I use DeLallo brand)
  • 8 oz. burrata cheese (optional)
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