This dish is super flavorful, adaptable, and quick to make. I did most of my prep work on Sunday, as usual, and then on Thursday of that week I just had to cook up the gnocchi and throw everything else in the pan. Makes for a great weeknight meal when you want something easy and yummy to make after a long day at work (and boy have I been having some long and terrible days at work lately). And while I added my current favorite vegetables and mushrooms here you can add almost whatever vegetable you have handy. If you'd like a drier dish you can leave out the can of diced tomatoes, but I like the extra sauciness it adds.
This is definitely getting added to my regular meal rotation because it's yummy and easy. While I love all the recipes I post here, I definitely favor the easy and fast ones in my day-to-day cooking because that leaves more time for lounging with my pugs, and believe me I need a lot of that with the past few weeks I've been having at work.
1 pound gnocchi
12 ounces chicken sausage (I like a spicy kind with jalapenos), sliced
12-16 ounces grape or cherry tomatoes, halved
1 14.5 ounce can of diced tomatoes
1 small/medium zucchini, chopped into half or quarter moons
1 yellow bell pepper, chopped
10 ounces of baby bella mushrooms, chopped
1/2 cup fresh basil, julienned
Salt and pepper to taste
1/2 teaspoon crushed red pepper (optional)
Shaved or grated parmesan for topping (optional)
- Boil salted water and cook 1 lb gnocchi for 2-3 minutes until the gnocchi just start floating to the top. Drain well and toss with drizzle (or spray) of olive oil (this will prevent them from sticking together). Set aside.
- Heat a large skillet over medium heat and spray the pan or drizzle some olive oil. Add 12 oz chopped chicken sausage and cook for 3-4 minutes or until the sausage starts to brown.
- Push the sausage to the side of the skillet and add 12-16 oz halved grape/cherry tomatoes and cook on high heat for 1-3 minutes.
- Stir the tomatoes and sausage together and add 10 oz chopped mushrooms, 1 chopped bell pepper, and 1 chopped zucchini to the skillet. Stir together and cook for 2-4 minutes.
- Add the gnocchi, the can of diced tomatoes, and 1/2 tsp of crushed red pepper (optional) to the skillet and stir together. Cook for a couple more minutes.
- Remove skillet from heat and stir in 1/2 cup of basil.
- Salt and pepper to taste and top each bowl with some grated or shaved parmesan and enjoy!
And now time for the pictures!
I'm never without my two sous chefs, Sunny and Rosy. Though it looks like one's sleeping on the job!