Chicken Sausage and Gnocchi

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


  1. Boil water in a medium stock pot.
  2. Chop cherry tomatoes in half and chiffonade fresh basil.  Set aside.
  3. 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.
  4. 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.
  5. Serve and enjoy!

Source: The Kitchn

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