Gnocchi and sausage skillet. Time to eat!
Oh. Yes. This is easy. It’s tasty. It’s filling, AND I can keep the leftovers for lunch? Yes. I love this recipe. I can even send Boyfriend into the kitchen with this one, and I won’t have to help (to be fair, Boyfriend is not a barbarian man who can’t tell a kettle from a frying pan [Note: no man is. GIVE THEM A RECIPE, AND LET THE SEXISM DIE PEOPLE], but he does sometimes have a lot of questions for me. This was nice, because I was quite busy, and dinner magically appeared, no questions asked.)
So it was a good night. We’ve had this once before, and loved it too. Plus, it’s quick for nights when I just cannot get through the pile of homework before me.
So, without further delay….
Boyfriend’s rating:8-9 (he adds helpfully that next time we should add fresh mozzarella. This would up the calories, but also it would up the happy so….)
My rating: 9
Gnocchi and Sausage Skillet (calories according to the Kitchn.com: 652
- 1 pound gnocchi
- salt and pepper
- 1 package of kielbasa sausage (chicken or turkey sausage would also be good in this)
- 1 pint cherry or grape tomatoes, sliced in half lengthwise
- 1 to 2 ounces fresh basil (1/2 to 1 cup loosely packed)
Cook gnocchi according to package directions (hint: when they float to the top of the pot, they’re done! This should only take 2-4 minutes). Heat a skillet with some olive oil, then add the sausage until it begins to brown (about 3 minutes). Now push the sausage to the side of the skillet and turn the heat up to high. Put the tomatoes in, sliced side down, and cook for about 2 minutes. You want to blister them. Now stir the sausage back in, and cook for a few minutes.
Gnocchi and sausage skillet before the gnocchi
Then add the gnocchi and cook for a minute or two to combine all the ingredients, but don’t let the tomatoes break down into a sauce. Remove from heat, stir in basil, season with salt and pepper, and serve!
Gnocchi and sausage skillet. Time to eat!
recipe adapted from the Kitchn.com
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