Gnocchi with Sausage, Cherry Tomatoes and Basil

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The Pasta Man is a young lawyer from Washington, DC. He cooks a lot of pasta and other things, too. He blogs at www.thepastamanblog.com.

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As fun as it is to try new things while cooking, there’s also a lot of value in having Ye Olde Weeknight Standards. You may be the most energetic person in the world, but if you’re working a job, you probably aren’t cooking adventurously every night. On nights when you aren’t feeling so “up to it,” you can have Thai takeout, eat pasta, or order a pizza, but you’d probably feel better – about yourself or about what you just had for dinner – if you cooked something cheap and healthy. To wit (to wit!), it’s especially great to have weeknight standards in the back of your brain that you can whip up with little shopping, no prep and almost no work.

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Unfortunately, I don’t have any such dishes to offer you here, so you’d best be served by clicking somewhere else. Or just order those drunken noodles.

Just kidding!

This is actually a really great weeknight dinner; it comes together in maybe 15 minutes and is pretty healthy, even though it contains both pasta and sausage (and hence is satisfying). The Magic Bullet does a great job of bringing a burst of freshness to the dish, just don’t leave out that basil topping.

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Gnocchi with Sausage, Cherry Tomatoes and Basil

(Adapted from The Kitchn)

Ingredients

  • 1 lb gnocchi (uncooked)
  • 3 links chicken sausage, any kind, sliced
  • 1 pint cherry tomatoes, sliced in half
  • leaves from 4 or 5 springs fresh basil
  • ¼ tsp. red pepper flakes, or to taste

Instructions

  1. Cook gnocchi in heavily salted water, 3 minutes or until beginning to float.
  2. In large pan, preferably with sloped sides, heat a bit of olive oil over medium-high heat. Add the sausage and red pepper flakes and cook, stirring once, until browned. Push the sausage to the side.
  3. Add the tomatoes and cook until tomatoes start to blister and brown. Stir in cooked gnocchi.
  4. In Magic Bullet, chop leaves of basil with a dash of olive oil, stopping to shake container to mix up the basil. When all basil is processed, add to pan and stir everything together and add salt and pepper to taste.
  5. Serve, parmesan cheese optional.

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