One-Pan Sausage Gnocchi with Burst Cherry Tomatoes

Serves 4 · 10 min prep · 25 min cook

Ingredients

• 1 lb, casings removed Italian chicken or pork sausage
• 1 lb package shelf-stable potato gnocchi
• 2 pints cherry tomatoes
• 3 tbsp extra-virgin olive oil
• 5, thinly sliced garlic cloves
• 1/2 tsp red pepper flakes
• 1 tsp kosher salt
• 5 oz baby spinach
• 1/2 cup torn fresh basil leaves
• 3/4 cup grated, plus more for serving Parmesan cheese
• 1/2 tsp black pepper

Instructions

1. 1Heat olive oil in a large 12-inch nonstick or cast-iron skillet over medium-high heat. Add the sausage, breaking it into bite-size crumbles with a wooden spoon, and cook 6–8 minutes until browned and cooked through. Transfer sausage to a plate, leaving the fat in the pan.
2. 2Add the remaining oil to the same skillet. Tip in the gnocchi in a single layer and cook undisturbed for 3 minutes so the bottoms turn golden and crisp; stir and continue cooking 3–4 minutes more until many pieces are lightly browned.
3. 3Add the cherry tomatoes, sliced garlic, red pepper flakes, and salt. Cook, stirring occasionally, for 6–8 minutes until the tomatoes blister, collapse, and release their juices into a chunky sauce that coats the gnocchi.
4. 4Return the cooked sausage to the skillet and stir to combine. Reduce heat to medium-low, add the baby spinach in handfuls, and toss gently for 1–2 minutes until the leaves are just wilted and bright green.
5. 5Turn off the heat. Stir in the torn basil, grated Parmesan, remaining salt, and black pepper until the cheese melts into a silky coating. Taste and add more salt or chili flakes if needed.
6. 6Let the skillet rest 1 minute so the sauce thickens slightly the gnocchi. Spoon into shallow bowls, finish with extra Parmesan and a drizzle of olive oil if desired, and serve hot.