Friday, October 10, 2014
Foodie Fridays: Gnocchi with Oven-Roasted Tomatoes and Sausage
Gnocchi with Oven-Roasted Tomatoes and Sausage is another quick, simple main dish recipe that uses only a few ingredients to deliver a lot of flavor impact. Gnocchi are little Italian dumplings, often made from potatoes, with a soft but firm texture and a mild taste that complements the acidity of the tomatoes and the seasonings of the sausage perfectly. My version is based on a stovetop recipe that I quickly converted to one prepared mostly in the oven, since I like to avoid using a frying pan whenever possible. Use whichever cooking method you prefer, but do give this dish a try if you are looking for a quick, satisfying, flavorful meal. And if you happen to have a loaf of Italian bread lying around, don't even try to resist cutting yourself a slice to sop up any remaining pan juices (share if you must, but it would be completely understandable if you claim cook's prerogative here!).
Gnocchi with Oven-Roasted Tomatoes and Sausage
1 package (16 oz.) gnocchi
1-2 T. olive oil
1 package (10 oz.) cooked chicken sausage, sliced
1 pint grape tomatoes
1/2-1 C. roughly chopped basil
Cook the gnocchi according to the package directions. Drain, toss with a little olive oil, and set aside. Place the sausage slices and tomatoes in a roasting pan and toss with about 1 T. olive oil. Season to taste with a little salt, if desired. Roast at 425 degrees for about 20 minutes, tossing well after the first 10 minutes of cooking. Remove from the oven and add the gnocchi. Allow to cool slightly, then stir in the chopped basil and serve. Serves 4.