Gnocchi Skillet with Chicken Sausage and Tomatoes⚓︎

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  • 1 lb frozen or shelf-stable gnocchi
  • 9 oz cooked chicken sausage (about 3 links), 1/4” coins
  • 1-2 pints of cherry or grape tomatoes, sliced in half lengthwise
  • 1-2 oz fresh basil leaves, thinly sliced (1/2-1 cup loosely packed)
  • Optionally a half bag of spinach and/or pasta sauce


  • Coin the sausage and half the tomatoes
  • Start boiling water for the gnocchi
    • Once boiling, cook the gnocchi for 2 min (follow 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 sausages and cook until beginning to brown (2-3 min)
  • Push the sausages into a pile at the edge of the skillet and turn the heat up to high
    • When the skillet is quite hot, add the tomatoes, skin down, crowding them in if necessary. Cook until they are blistered (1-2 min)
  • Stir in the sausage and cook until both tomatoes and sausage are slightly browned, (~2 min)
    • Stir in gnocchi and cook until all is combined, but the tomatoes have not broken down into sauce
  • Remove the skillet from the heat and stir in the basil
  • Taste and season with salt and pepper


  • Any cooked chicken sausage can be used, but flavored ones with red pepper or garlic work best