Guys, this late summer gnocchi dish is the perfect weeknight meal & couldn’t be easier to put together! 

HUGE shout out to @thekitchn for this recipe, I’m pretty sure I pinned this ages ago when we 1st got our cast-iron skillet & neglected to actually test it out until this week. 

This meal comes together in… DRUM ROLL PLEASE… 15 minutes!

That’s it; you officially have no excuses NOT to try this one out! Plus check out that photo: HELLO GORGEOUS! 

Skillet Gnocchi with Chicken Sausage, Blistered Tomatoes & Fresh Basil

Cooking For Two:

• 1 pound Gnocchi

• 3 links cooked Chicken Sausage; we’re OBSESSED with the Smoked Apple & Gouda links from Amylu that we get @ Costco!

• 1 pint Cherry Tomatoes; sliced in half

• 1 cup loosely packed Basil

• 1 tbsp EVOO

• Salt & Pepper to taste

• Optional: RPF (red pepper flakes)

Let’s Get Started:

1. 1st things 1st; grab your pasta pot & fill ‘er up with water. Start heating it to a boil, making sure to salt your water like the Dead Sea, we want it salty!! 

2. While your water is coming to a boil; let’s heat up that gorgeous cast-iron skillet of yours over medium heat with a drizzle of EVOO. If, like us, your parents didn’t use cast-iron & you weren’t lucky enough to have one passed down to you; we’d recommend checking out your local rummage sales. I guarantee you’ll be able to pick up a cast-iron skillet there that just needs a little love to come back to life; keep an eye out for a future post on cast-iron care. Another option would be heading over to your local superstore or laptop & ordering one; The Farmer & I started off with this one; from Amazon which quickly became a staple in our home. I will note, although it says “Pre-Seasoned” … I HIGHLY recommend seasoning your skillet at home prior to your 1st use; as noted above I promise to get that cast-iron care post over to you this week!

3. Anywho! Once pre-heated, add your chicken sausage & cook for 3-4 minutes, or until it begins to brown. 

4. This is also a good opportunity to drop your gnocchi in & cook according to the package directions; usually 2-4 minutes or until it floats! Once cooked; drain & toss with a drizzle of EVOO, set aside.

5. Things are starting to come together! Go ahead & push the sausage bits to the edge of the skillet & turn your heat up to high. Once the skillet is screaming hot add in your sliced tomatoes (skin down) and cook until blistered (1-3 minutes). 

6. Cook the tomatoes & sausage together for 1-2 more minutes until you’re happy with the level of browning & then stir in the gnocchi to combine. 

7. Go ahead & remove the skillet from the heat & toss in ALL OF THE BASIL!! 

8. This is a great time to taste & season with salt, fresh cracked pepper & RPF if you want to add a bit of spice! 

9. Grab some plates, your cocktail of choice & feel proud about this meal & sitting down to a lovely meal with your favorite farmer!

Notes: 

Please don’t feel like you HAVE to use cast-iron here; feel free to sub out for your favorite skillet! 

Some sources will tell you to avoid cooking acidic foods (like tomatoes) in your cast-iron cookware. In my experience if you’re using a well-seasoned pan & sticking to a short cook time (we’re not simmering sauce here folks!) you shouldn’t experience any damage to your pan. 

Bon Appétit!

Adapted from: The Kitchn 

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