Hi everyone! What a whirlwind couple of weeks. I was off for half of last week planning the Georgia Peach party — photos coming soon! — and having fun in Boston with visiting family. Now, Georgia has had the stomach flu for two days straight, and Mark and I have been alternating staying home with her…and next week we will be flying to Myrtle Beach for vacation with Gramps and Nan! So here’s a quick and easy recipe I tried and loved recently. It’s perfect for using up all those late summer tomatoes and extra basil from the garden. Enjoy!
This recipe inspiration comes via thekitchn.com.
Skillet Gnocchi with Sausage & Tomatoes
- 1 lb. gnocchi
- 1 package chicken sausage, any flavor, sliced into coins
- 1 pint cherry or grape tomatoes, sliced in half
- a handful or two of fresh basil, julienned
- salt and pepper to taste
First, heat a medium size pot of water to boiling and cook the gnocchi for two or three minutes, then drain; toss with olive oil in a room-temp bowl and set aside.
In a large cast-iron skillet (or dutch oven, like my Le Creuset), heat a light drizzle of olive oil over medium. Add the sausage and cook over for a few minutes or until they start to brown. Push the sausage to the side in the skillet and turn the heat up to high.
With the skillet very hot, add the tomatoes face down, cramming if you have to. Cook for a couple of minutes or until they are blistered.
Stir in the sausage. Cook for a few more minutes or until the sausage and tomatoes are both browned. Finally, add in the gnocchi and stir until just combined but before the tomatoes have broken down.
Remove from the skillet and stir in the basil strips. Season to taste with salt and pepper and serve immediately.
- You can use a non-stick or other type of skillet, but you won’t achieve the same browning effect as cast iron.
- You can use any type of sausage you like, including spicier varieties or even imitation sausage links to make this vegetarian-friendly. Both Whole Foods and Trader Joe’s carry great options for meat-free “sausage” links.
- I love making this as colorful as possible by grabbing orange and yellow tomatoes, if you can find them.
- Don’t let the tomatoes cook too long or you’ll very quickly find that you have a sauce instead! You want to take them off the heat just before this happens.
- Be careful not to heat the cast iron skillet too high at the outset. The cardinal rule of cast iron is that it heats up VERY fast, and is very difficult to cool down from there. ‘Medium’ on cast iron is probably going to feel like ‘high heat’ on nonstick.
- I wouldn’t personally add cheese to this, but you can if you want!
- Heats up well as leftovers, and tastes great with Pinot Grigio on a hot night 🙂
PSST — speaking of pasta, tomatoes and basil! — a new book I’m excited about just got released for pre-order. I already love Chloe’s Kitchen, so why wouldn’t I race to grab Chloe’s Vegan Italian Kitchen? She’s the inspiration for my creamy Vegan Pesto, Vegan Spinach and Artichoke Dip, and more. Even if you aren’t vegan, her recipes are always simple and fun, and great for adapting your favorite guilty recipes to be lower calorie as well as safe for friends with lactose intolerance.
Have a great weekend, everyone!