Pesto Gnocchi with Sausage & Blistered Tomatoes

Photo: Fuerteadventours · CC BY-SA 4.0 · source

Shelf-stable gnocchi pan-fried until crisp, tossed with browned sausage, burst cherry tomatoes and basil pesto. Dinner in twenty minutes.

Ingredients

• 1 package (16 to 17.6 oz) shelf-stable potato gnocchi
• 12 to 16 oz Italian sausage, sliced or casings removed
• 1 pint cherry tomatoes
• ½ cup basil pesto
• 2 handfuls baby spinach
• Parmesan, for shaving

From your pantry: 2 tbsp olive oil, salt, pepper.

Instructions

1. Heat 1 tbsp oil in a large nonstick skillet over medium-high. Add the gnocchi straight from the package in one layer and leave them alone for 3 minutes, until golden underneath. Toss and cook 3 minutes more, then tip into a bowl.
2. Add the remaining oil and the sausage. Brown, breaking it up or turning the slices, 5 to 6 minutes.
3. Add the tomatoes and a pinch of salt. Cook until they blister and some burst, about 4 minutes. Press a few to release their juices.
4. Return the gnocchi, add the spinach and pesto with a splash of water and toss until glossy.
5. Finish with shaved Parmesan and black pepper.

Tip: Don't boil shelf-stable gnocchi first. Pan-frying from raw is what makes them crisp outside and fluffy inside.

Nutrition per serving

Good for

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