Food and Cooking

Gnocchi Skillet with Chicken Sausage & Tomatoes from The Kitchn

• 1 pound frozen or shelf-stable gnocchi

• Kosher salt and freshly ground black pepper

• 9 ounces cooked chicken sausage (about 3 links) , sliced into 1/4-inch-thick coins

• 1 pint cherry or grape tomatoes, sliced in half lengthwise

• 1 to 2 ounces fresh basil leaves, thinly sliced (1/2 to 1 cup loosely packed)

• Bring a large pot of salted water to a boil over medium-high heat.

• Add the gnocchi and cook for 2 minutes or according to package directions. Drain and toss with a drizzle of olive oil.

• Heat a 10-inch or larger cast iron skillet over medium heat with a light drizzle of olive oil.

• Add the sausages and cook until it begins to brown, 2 to 3 minutes. Push the sausages 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 until they are blistered, 1 to 2 minutes.

• Stir in the sausage and cook until both tomatoes and sausage are slightly browned, about 2 minutes more.

• Stir in gnocchi and cook just until all is combined, but the tomatoes have not broken down into sauce.

• Remove the skillet from the heat and stir in the basil.

• Taste and season with salt and pepper. Serve immediately.