Welcome to The Culinary Report, where we post our favorite recipes but also host our own #RecipeChallenge via our Instagram on Saturdays. So join the fun, follow us, and view the winning recipe below (as voted by PII followers).
Undoubtedly, we’d like to thank our lovely friend Estephania Hincks for sharing this delicious gnocchi with chicken sausage and tomatoes recipe with us. We can’t wait to try this hearty pasta; we’re suckers for a bowl of comfort food. Additionally, we apologize for the nonmetric measuring but we have a great conversion site HERE.
Ingredients:
- 1 lb of gnocchi
- Salt/pepper for seasoning
- 9 oz of chicken sausage (I chose Andouille chicken sausage)
- 1 pint of cherry or grape tomatoes
- 1 oz of fresh basil, either whole & destemmed or cut julienne (strips)
- Cheese for topping
Directions:
Bring a large pot of salted water to a boil over medium-high heat. Add the gnocchi and cook for 2 minutes (or according to package directions). Drain and toss with a drizzle of olive oil.
Then heat a 10-inch or larger cast iron skillet (or large pan) over medium heat with another drizzle of olive oil. Next, add the sausages and cook until it begins to brown (about 2 to 3 minutes). With a cooking utensil, move the cooked sausages to the edge of the skillet. Then turn the heat up to high.
As the skillet gets quite hot, add the tomatoes with the skin facing down, crowding them in if necessary. Cook until they’re blistered (about 1 to 2 minutes). Next, lower heat to medium-high and stir in the sausage you moved aside to cook until both (tomatoes and sausage) are slightly browned (about 2 minutes more). Subsequently, stir in the cooked gnocchi and cook just until all is combined. The tomatoes cooked but not broken down into the sauce. Add a sprinkle (pinch) of salt and pepper.
Altogether, remove the skillet from the heat and stir in the basil. Sprinkle preferred cheese. Lastly, serve immediately and enjoy.
