Gnocchi Skillet with Sausage and Tomatoes
Circle B Kitchen
I made very few changes to this recipe because it’s quite delicious just as it is. But I did make a few optional little tweaks such as adding ½ cup of marinara sauce at the end just to pull everything together a bit, and canned, diced tomatoes can sub for the fresh tomatoes, or you can use just about any fresh tomato you might have on hand if you don’t have grape tomatoes. I usually add more sausage… my favorite comes in a 4-pack, so I just use the whole thing. If you don’t have fresh basil, no worries, it’s fine without it, and a good dusting of grated parmesan cheese is ever so wondrous. Be sure not to overcook your gnocchi… as soon as they float to the surface, I remove them from the water with a spider strainer and drop them into the skillet. Also, any sausage will do here – just use your favorite.
1 pound gnocchi
Coarse kosher salt and freshly ground black pepper
12 ounces (about 3-4 links) cooked chicken sausage, sliced into 1/4-inch-thick coins
1 pint cherry or grape tomatoes, sliced in half lengthwise (or 1 can of diced tomatoes)
1/2 cup fresh basil, julienned, totally optional
1/4 teaspoon (more or less) crushed red pepper flakes
Grated parmesan cheese for serving (optional)
Heat a large pot of salted water to boiling; cook the gnocchi for 2 minutes or according to package directions. Drain and toss with a drizzle of olive oil.
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. Push the sausage into a pile at the edge of the skillet and turn the heat up to high.
When the skillet is quite hot, add the tomatoes, skin down, crowding them in if necessary. Cook for 1 to 2 minutes or until they are blistered, then stir in with the sausage. (This is where I add crushed red pepper flakes). Cook for 2 more minutes, until both tomatoes and sausage are slightly browned. Stir in gnocchi and cook just until all is combined.
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.