• 1 pound gnocchi
  • 12 ounces chicken or soy sausage, sliced into 1/4-inch rounds
  • 2-3 large tomatoes, chopped, or 1 pint grape tomatoes, halved
  • 1/2 cup fresh basil
  • olive oil
  • salt
  • pepper
  • 2 tablespoons freshly grated parmesan cheese

Heat a large pot of water to boiling and cook the gnocchi according to package directions. Drain, and toss with a splash of olive oil.

While the water is boiling, heat a large (I use 12”) cast iron skillet over medium heat with a spray of olive oil. Add the sausage and cook for 3 to 4 minutes, until it starts to brown. Push the sausage over to one corner of the skillet.

Turn the heat up to high, and add the tomatoes to the unoccupied space in the skillet. Cook briefly, 1 to 2 minutes, until the skin is blistered, and then stir the tomatoes in with the sausage. Cook for a few additional minutes, until the tomatoes and sausage are browned.

Stir in the gnocchi and heat through.

Remove from heat and stir in the basil. Season to taste with salt and pepper. Sprinkle the parmesan cheese on top.