- 1 pound gnocchi, cooked as instructed, or freshly made
- Salt and pepper
- 9 ounces chicken or pork sausage, cooked and sliced into ¼ inch rounds
- 1 pint cherry tomatoes, sliced in half
- 1-2 ounces fresh basil, thinly sliced (about ¾ of a cup, loosely packed)
Heat a 10” 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, until it begins to brown. Push the sausage in a pile at the edge of the skillet and turn the heat up to high.
Once you’ve let the skillet get very hot, add the tomatoes, skin down. You may want to crowd them together. Cook for a minute or so, until they are blistered, and then stir with the sausage. Cook 2 minutes longer, until the tomatoes and sausage are browning. Add in the gnocchi and cook just until all is combined, but tomatoes haven’t broken down completely.
Carefully remove the skillet from the heat and stir in the basil. Season to taste with salt and pepper and serve immediately. Tip: Reheat the next morning with over-medium eggs