Gnocchi Skillet with Chicken Sausage & Tomatoes

Name: Gnocchi Skillet with Chicken Sausage & Tomatoes
Total time: 1200 s
Cuisine: American
Ingredients: 1 lb gnocchi; 9 oz (about 3 links) cooked chicken sausage, sliced into 1/4-inch-thick coins; 1 pints cherry or grape tomatoes, sliced in half lengthwise; 1 to 2 ounces fresh basil, julienned (1/2 to 1 cup loosely packed); 1 Coarse kosher salt and freshly ground black pepper

Brenda @cook_3128549

Texas

Very tasty! Depending on your tastes you may need to adjust/add seasonings, but a very delicious & filling meal.

Brenda @cook_3128549

Texas

Very tasty! Depending on your tastes you may need to adjust/add seasonings, but a very delicious & filling meal.

Saved

Ingredients

20 mins

1 lbgnocchi
9 oz(about 3 links) cooked chicken sausage, sliced into 1/4-inch-thick coins
1 pintscherry or grape tomatoes, sliced in half lengthwise
1to 2 ounces fresh basil, julienned (1/2 to 1 cup loosely packed)
1Coarse kosher salt and freshly ground black pepper

Saved

Steps

20 mins

1

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.
2

Heat a 10-inch or larger cast iron 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.
3

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. Cook for 2 more minutes, until both tomatoes and sausage are slightly browned. Stir in gnocchi and cook just until all is combined, but the tomatoes have not broken down into sauce.
4

Remove the skillet from the heat and stir in the basil. Season to taste with salt and pepper and serve immediately.
5

Recipe Notes
•Any cooked chicken sausage is good in this dish, although I do prefer one with a little extra flavor added, like red peppers or garlic.
•I specify a cast iron skillet because I think it gives the best color and sear to the tomatoes and sausage. However, any deep skillet or sauté pan should work as well, provided it doesn't have a nonstick coating, which will interfere with browning.