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1
Heat a large pot of salted water to boiling; cook the gnocchi for 2 minutes or according to package directions.
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2
Drain and toss with a drizzle of olive oil.
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3
Heat a 10-inch or larger cast iron skillet over medium heat with a light drizzle of olive oil.
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4
Add the sausage and cook for 2 to 3 minutes, or until it begins to brown.
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5
Push the sausage into a pile at the edge of the skillet and turn the heat up to high.
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6
When the skillet is quite hot, add the tomatoes, skin down, crowding them in if necessary.
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7
Cook for 1 to 2 minutes or until they are blistered, then stir in with the sausage.
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8
Cook for 2 more minutes, until both tomatoes and sausage are slightly browned.
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9
Stir in gnocchi and cook just until all is combined, but the tomatoes have not broken down into sauce.
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10
Remove the skillet from the heat and stir in the basil.
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11
Season to taste with salt and pepper and serve immediately.
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12
Recipe Notes Any cooked chicken sausage is good in this dish, although I do prefer one with a little extra flavor added, like red peppers or garlic.
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13
I specify a cast iron skillet because I think it gives the best color and sear to the tomatoes and sausage.
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14
However, any deep skillet or saute pan should work as well, provided it doesn't have a nonstick coating, which will interfere with browning.
