top of page

Gnocchi Skillet with Sausage & Tomatoes

This dish is quite beautiful and, in my opinion, is nearly as simple as it gets. Each ingredient is meant to sing in its own special way, lending a flavour and or texture to the mélange.

Since there is no sauce or dressing, each ingredient is meant to be appreciated for what it is, which is why I must insist that you find, make, or buy the freshest and best quality ingredients you can. Find organic tomatoes, search high and low for handmade gnocchi, and definitely seek out an excellent butcher who makes beautiful sausages.

If you're a total purist I suggest resisting the temptation to rasp on some parmesan cheese at the end. I personally don't have that kind of will power, but you might.

Gnocchi Skillet with Sausage & Tomatoes

1 pound gnocchi Coarse kosher salt and freshly ground black pepper 3 links cooked 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)

Parmesan cheese

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.

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.

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.

Remove the skillet from the heat and stir in the basil. Season to taste with salt and pepper, grate some parmesan cheese over top and serve immediately.

bottom of page