Circle B Kitchen
This is one of those recipes that you can throw together at a moment's notice and have dinner on the table in minutes. I always keep the ingredients on hand because this is my go-to recipe in a time crunch.
Serves 4
1 pound gnocchi
Coarse kosher salt and freshly ground black pepper
12 ounces (about 4 links) cooked chicken sausage, sliced into 1/4-inch-thick coins
1 pint cherry or grape tomatoes, sliced in half lengthwise (or 1 can diced tomatoes with juices)
1 to 2 ounces fresh basil, julienned (1/2 to 1 cup loosely packed, optional)
1/4 teaspoon (more or less) crushed red pepper (optional)
1/2 cup marinara sauce
Grated parmesan cheese for serving
Heat a large pot of salted water to boiling.
Meanwhile, heat a 10-inch or larger skillet over medium heat with a light drizzle of olive oil. Add the sausage and cook for 2 to 3 minutes, or until it begins to brown.
Add the tomatoes and the crushed red pepper flakes to the pan. Simmer, covered while you cook the gnocchi.
Place the gnocchi into the boiling, salted water and cook for 2-3 minutes or according to package directions. They will be done when they float to the top of the water. I use a spider strainer to lift them out of the water and place into the pan with the sauce.
Once all of the gnocchi are cooked and into the pan, simmer everything for a couple more minutes.
Remove the skillet from the heat and stir in the basil. Season to taste with salt and pepper and serve immediately with a good dusting of grated parmesan cheese.