One-Pan Italian Sausage Gnocchi with Burst Heirloom Tomatoes & Corn

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1 lb Italian chicken or pork sausage links
• 16 oz shelf-stable potato gnocchi
• 3 cups heirloom tomatoes, chopped
• 1 1/2 cups fresh corn kernels (from 2 ears)
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 Tbsp extra-virgin olive oil
• 1 Tbsp tomato paste
• 3/4 cup chicken broth
• 1/2 cup fresh basil leaves, torn
• 1/2 cup grated Parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Pat the sausage dry and slice into bite-size coins so it browns evenly. Heat a large 12-inch skillet over medium-high heat until a drop of water sizzles, then add the olive oil.
2. 2Add the sausage pieces in a single layer and cook without moving for 3 to 4 minutes until deeply browned on the first side. Flip and cook another 3 minutes until cooked through and caramelized; transfer to a plate, leaving the drippings in the pan.
3. 3Add the diced onion to the same skillet and cook 3 to 4 minutes, stirring often, until translucent and starting to soften at the edges. Stir in the minced garlic and red pepper flakes and cook just 30 to 45 seconds until fragrant.
4. 4Stir in the tomato paste and cook 1 minute, smearing it across the pan so it darkens slightly and loses its raw taste. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
5. 5Add the gnocchi in an even layer and nestle them into the liquid. Cover and cook over medium heat for 4 minutes so the gnocchi steam and begin to plump.
6. 6Uncover, add the chopped heirloom tomatoes and fresh corn kernels, and season with salt and black pepper. Cook uncovered 5 to 7 minutes, stirring occasionally, until the tomatoes burst and release juices and the corn is tender-crisp and lightly charred in spots.
7. 7Return the browned sausage to the skillet and toss everything together for 1 to 2 minutes so the sauce coats the gnocchi and the flavors marry. Taste and adjust seasoning if needed.
8. 8Kill the heat, fold in most of the torn basil and half the Parmesan, and let the residual heat wilt the herbs. Serve straight from the skillet topped with remaining basil and Parmesan while still steaming.