Late summer nights call for effortless meals that are fresh, vibrant, and bursting with garden flavors—think juicy tomatoes, fragrant herbs, and seasonal bounty. This skillet dish is my go-to when I need a quick 15-minute meal with minimal ingredients, yet it delivers all the taste of summer in every bite.
Gnocchi, blistered cherry tomatoes, chicken sausage, and fresh basil—that’s it! Simple, delicious, and packed with flavor.
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 rounds
- 1 pint cherry or grape tomatoes, halved lengthwise
- 1 to 2 ounces fresh basil leaves, thinly sliced (1/2 to 1 cup loosely packed)
INSTRUCTIONS
- 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 instructions. Drain and toss with a light drizzle of olive oil to prevent sticking.
- Heat a 10-inch or larger cast iron skillet over medium heat with a small drizzle of olive oil. Add the sliced sausages and cook until they begin to brown, about 2 to 3 minutes. Push the sausage to one side of the skillet and turn the heat up to high.
- Once the skillet is very hot, add the tomatoes, cut side down, crowding them in if needed. Cook until their skins blister, about 1 to 2 minutes. Stir the sausage back into the tomatoes and cook for another 2 minutes, allowing both to brown slightly.
- Add the gnocchi and gently stir to combine, making sure the tomatoes remain mostly intact.
- Remove the skillet from heat and stir in the fresh basil. Taste and season with salt and pepper as needed. Serve immediately.
RECIPE NOTES
- Chicken sausage: A flavored variety, such as red pepper or garlic, enhances this dish.
- Skillet choice: A cast iron skillet works best for achieving a deep sear on the sausage and tomatoes. If unavailable, a deep sauté pan without a nonstick coating will also work.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
