Gnocchi Skillet with Italian Sausage, Tomato and Basil Recipe

This quick one-pan skillet gnocchi supper brings your neighborhood trattoria home. This 20-minute skillet meal combines soft gnocchi, meaty Italian sausage, and a savory fresh basil and tomato sauce. 

– ▢2 tablespoons (30 ml) extra virgin olive oil – ▢1 cup (175 g) finely chopped onion, about one small onion – ▢2 cloves garlic, finely chopped – ▢⅓ cup (60 g) moist sun-dried tomatoes, sliced, or 1 cup fresh cherry or grape tomatoes, halved – ▢½ teaspoon red pepper flakes, or to taste – ▢1 pound (450 g) uncooked Italian sausage links, sliced 1-inch thick – ▢1½ pounds (680 g) potato gnocchi – ▢1½ cups (350 ml) chicken broth, or vegetable broth – ▢Kosher salt – ▢½ cup freshly grated Parmesan cheese – ▢¼ cup sliced basil, or chopped parsley

INGREDIENTS

Cook olive oil in a big (10-12-inch) skillet over medium heat. Add the onion and garlic and sauté for 3 minutes until transparent but not browned.

INSTRUCTIONS

STEP 1

Stir in the red pepper and sun-dried tomatoes with the onions for 1 minute. Add sausage and heat to medium-high. Stir the sausage constantly until it's no longer pink, about 5 minutes.

STEP 2

Mix gnocchi with meat until equally distributed. Add broth and ½ teaspoon salt. Lower the heat and cover the pan when the soup simmers. 

STEP 3

Cook 6-8 minutes until gnocchi are puffy and sausage is cooked. Make sure the gnocchi don't stick to the pan by stirring twice.

STEP 4

Add cheese and basil to the pan after removing it from heat. Serve from the skillet or dish.

STEP 5

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