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Gnocchi Skillet With Chicken Sausage & Tomatoes Recipe

Gnocchi Skillet with Chicken Sausage & Tomatoes Recipe
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Cooking Time : 20 minutes
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Prepare the ingredients before making Gnocchi Skillet with Chicken Sausage & Tomatoes in your home. Then, follow these steps below to serve Gnocchi Skillet with Chicken Sausage & Tomatoes for your family or friends.

Ingredients: Gnocchi Skillet with Chicken Sausage & Tomatoes

  • 1 lb gnocchi
  • 9 oz (about 3 links) cooked chicken sausage, sliced into 1/4-inch-thick coins
  • 1 pints cherry or grape tomatoes, sliced in half lengthwise
  • 1 to 2 ounces fresh basil, julienned (1/2 to 1 cup loosely packed)
  • 1 Coarse kosher salt and freshly ground black pepper

How to Make Gnocchi Skillet with Chicken Sausage & Tomatoes

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Gnocchi Skillet with Chicken Sausage & Tomatoes in your home by yourself.

    Step 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.
  • 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.
  • Step 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.
  • Step 4
  • Remove the skillet from the heat and stir in the basil. Season to taste with salt and pepper and serve immediately.
  • Step 5
  • 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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