Monday, May 4, 2015

Gnocchi Skillet with Sausage and Tomatoes

My husband and I loved this easy gnocchi skillet.  The first time I made this, I made it with store-bought gnocchi; I did learn how to make homemade gnocchi from a friend a while ago but have not re-created that at home yet, to take more pics before I post the recipe.  I used leftover homemade gnocchi from that lesson to make this a second time, and it was soooo good!!!  The gnocchi gets a little crispy in some places and is still soft on the inside; just divine.
I like to use the fresh, mini gnocchi from the local grocery stores here.  (Sometimes called Gnocchetti).  The fresh store-bought gnocchi is the next best choice if you don't have homemade.  The smoked sausage, gnocchi, tomatoes and basil make this dish very flavorful, and great for summertime,  (Although, the two times I made it were in winter, and it was still wonderful!)

Gnocchi Skillet with Sausage and Tomatoes
adapted from the Kitchn

1 pound gnocchi or mini gnocchi (gnochetti)
Coarse kosher salt and freshly ground black pepper
9-12 ounces smoked turkey sausage, sliced into 1/4-inch-thick coins
1 pint cherry or grape tomatoes, sliced in half lengthwise
1 to 2 ounces fresh basil, julienned (1/2 to 1 cup loosely packed)
freshly grated Parmesan cheese, optional (Grana or Parmigiano-Regiano)

1. 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. (If using leftover homemade gnocchi, skip this step.)

2. 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.

3. 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. (I like to cook until some of the gnocchi gets crusty/browned in some places.)

4. Remove the skillet from the heat and stir in the basil. Season to taste with salt and pepper, add cheese, if using, and serve immediately.
*When I used leftover homemade gnocchi, I opted for a non-stick skillet, because the homemade gnocchi is pretty delicate and I didn't want it to break up on the cast-iron.  It worked perfectly; was still able to brown everything properly.
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