Gnocchi Skillet with Chicken Sausage & Tomatoes

Late summer nights call for easy food that is also fresh and vibrant, abundant with tomatoes, herbs, and other garden booty. This skillet is the dish I make when I want a 15-minute meal with just a handful of ingredients, but one that tastes like summer in the mouth.
Late summer nights call for easy food that is also fresh and vibrant, abundant with tomatoes, herbs, and other garden booty. This skillet is the dish I make when I want a 15-minute meal with just a handful of ingredients, but one that tastes like summer in the mouth.


INGREDIENTS
  • 1 pound frozen or shelf-stable gnocchi
  • Kosher salt and freshly ground black pepper
  • 9 ounces cooked chicken sausage (about 3 links) , sliced into 1/4-inch-thick coins
  • 1 pint cherry or grape tomatoes, sliced in half lengthwise
  • 1 to 2 ounces fresh basil leaves, thinly sliced (1/2 to 1 cup loosely packed)

INSTRUCTIONS
  1. 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.
  2. Heat a 10-inch or larger cast iron skillet over medium heat with a light drizzle of olive oil. Add the sausages and cook until it begins to brown, 2 to 3 minutes. Push the sausages 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 until they are blistered, 1 to 2 minutes. Stir in the sausage and cook until both tomatoes and sausage are slightly browned, about 2 minutes more. Stir in gnocchi and cook just until all is combined, but the tomatoes have not broken down into sauce.