I am such a fan of gnocchi in the summertime. Their fat-bellied shapes hold their own with juicy tomatoes and other vegetables; it’s so fun to spear a thumbprint of gnocchi with a piece of sausage and tomato in this dish. It fits perfectly in the mouth, no trailing pasta to manage.
And while you can certainly make your own gnocchi, store-bought works just fine here. I usually opt for gnocchi that needs a quick cook, but you can also buy pre-cooked gnocchi that’s all ready to throw into the skillet.
For sausage, use whatever you like. I use pre-cooked chicken sausage, and I vary the flavors — this time I used jalapeño for a little sizzle, but I have also used garlic, Asiago, and other delicious sausage varieties.
Last but not least, I finish this with basil, not cheese. You’re welcome to use Parmesan, if you like, but in the summer I try to resist the temptation to finish off every Italianesque dish with Parm; let the tomatoes and basil star here.
This is an easy to make recipe. Here it is.
- 1 pint cherry tomatoes
- 2 oz. fresh basil
- 1 lb. pkg. gnocchi
- 1 Tbsp. olive oil
- 3 links chicken sausage, sliced in ¼ in. thick coins
- ¼ tsp. ground black pepper
- Boil water in a medium stock pot.
- Chop cherry tomatoes in half and chiffonade fresh basil. Set aside.
- Once water is boiling, add gnocchi and reduce heat to medium. Allow to cook until gnocchi are floating. Remove with a slotted spoon and place in a bowl. Add 1 tsp. olive oil and toss to coat.
- Add remaining 2 tsp. olive oil to a cast iron skillet and heat to medium-high. Add chicken sausage and sauté 3-4 minutes, until starting to brown. Add tomatoes and cook 2-3 more minutes. Add gnocchi and season with salt and pepper. Toss in fresh basil.
- Serve and enjoy!
Source: The Kitchn