Try this easy skillet gnocchi with chicken sausage and creamy tomato basil sauce. You can have a delicious dinner ready in minutes with this simple recipe!
ingredient
- 1 pound gnocchi
- 2 tablespoons olive oil, divided
- 9 ounces italian chicken sausage, (3 links) cooked, cut into ¼-inch slices
- 2 cups brown mushrooms, ¼-inch slices
- 1 ½ cups asparagus, tips, 2-inches long
- 1 cup cherry tomatoes, sliced in half lengthwise
- kosher salt, as needed
- black pepper, freshly cracked, as needed
- ½ cup basil, loosely packed, thinly sliced for garnish
- ½ cup parmesan cheese, shaved, for garnish
- 2 tablespoons olive oil
- 1 cup yellow onion, diced
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 1 teaspoon granulated sugar
- 1 tablespoon basil, dried
- ½ teaspoon oregano, dried
- 1 ¼ teaspoons kosher salt
- ⅛ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 cup heavy cream
- 6 basil leaves, fresh
Gnocchi
Tomato Basil Sauce
Directions
- In a medium-sized saucepan, heat oil over medium heat. Add onions and garlic and cook until translucent, about 10 minutes. Stir frequently to ensure the onions and garlic do not burn.
- Add crushed tomatoes, sugar, oregano, basil, salt, pepper, and red pepper flakes, stir to combine. Cook for 5 minutes. Turn off the heat and stir in heavy cream.
- Transfer mixture to a blender and puree until smooth, about 30 seconds to 1 minute. Add fresh basil and puree for 30 seconds. Transfer back to the saucepan and keep warm over low heat.
- In a large pot, heat enough salted water to cover the gnocchi and bring it to a boil. Cook gnocchi for 2 to 3 minutes. Drain, transfer to a large bowl and coat with 1 tablespoon of olive oil.
- Heat a cast iron skillet over medium heat with 1 tablespoon of olive oil. Add the sausage slices and cook for 2 to 3 minutes on each side, until they begin to brown. Transfer sausage to a large bowl.
- Add the mushrooms to the pan and sauté until tender, about 3 minutes. Transfer to the large bowl with the sausage. Add the asparagus and sauté for 4 minutes, or until tender. Transfer to the large bowl. Add the tomatoes skin-side down and allow to cook for 1 to 2 minutes, or until they blister. Transfer to the large bowl.
- Add 1 tablespoon of oil to the skillet over medium heat, add the gnocchi and allow to lightly brown, about 2 to 3 minutes making sure to stir to prevent them from sticking. Add the sausage, mushrooms, asparagus, and tomatoes. Season with salt and pepper to taste, and stir to combine.
- Turn off the heat and add the creamy tomato basil sauce, gently stir to mix. Serve hot with fresh basil and shaved Parmesan cheese.
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