Gnocchi Skillet with Chicken Sausage & Tomatoes.
Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, gnocchi skillet with chicken sausage & tomatoes. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
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To get started with this recipe, we must first prepare a few ingredients. You can cook gnocchi skillet with chicken sausage & tomatoes using 5 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Gnocchi Skillet with Chicken Sausage & Tomatoes:
- Make ready 1 lb of gnocchi.
- Get 9 oz of (about 3 links) cooked chicken sausage, sliced into 1/4-inch-thick coins.
- Prepare 1 pints of cherry or grape tomatoes, sliced in half lengthwise.
- Get 1 of to 2 ounces fresh basil, julienned (1/2 to 1 cup loosely packed).
- Take 1 of Coarse kosher salt and freshly ground black pepper.
Instructions to make Gnocchi Skillet with Chicken Sausage & Tomatoes:
- 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 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..
- 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..
- Remove the skillet from the heat and stir in the basil. Season to taste with salt and pepper and serve immediately..
- 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..
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