I combined a few recipes to make this one up. The kids love it because the gnocchi is so easy to pick up with the fork. I love it, because it’s a quick easy meal to make.
– 1.5 pound mini gnocchi
– 2 – 3 chicken sausage links
– 1 small onion diced
– 2-3 cloves of garlic, rough chop
– 1 pint grape tomatoes, sliced in half lengthwise
– 1/4 cup of white wine or chicken broth
– Large handful of kale
– Large handful of fresh basil, julienned
Heat a large pot of salted water to boiling; cook the gnocchi for 2 minutes or according to package directions. Drain and toss with a drizzle of olive oil.
Heat a 10-inch 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, or until it begins to brown. Push the sausage into a pile at the edge of the skillet and turn the heat up to high.
Saute onions and garlic. Then add the tomatoes, skin down, crowding them in if necessary. Cook for 1 to 2 minutes or until they are blistered, then stir in with the sausage. Cook for 2 more minutes, until both tomatoes and sausage are slightly browned. Stir in gnocchi and cook just until all is combined, but the tomatoes have not broken down into sauce. Add kale and combine.
Remove the skillet from the heat and stir in the basil. Season to taste with salt and pepper and serve immediately.