Ingredients

Instructions

1. 1
   Boil water in a medium stock pot.
2. 2
   Chop cherry tomatoes in half and chiffonade fresh basil. Set aside.
3. 3
   Once water is boiling, add gnocchi and reduce heat to medium. Allow to cook until gnocchi are floating. Remove with a slotted spoon and place in a bowl. Add 1 tsp. olive oil and toss to coat.
4. 4
   Add remaining 2 tsp. olive oil to a cast iron skillet and heat to medium-high. Add chicken sausage and sauté 3-4 minutes, until starting to brown. Add tomatoes and cook 2-3 more minutes. Add gnocchi and season with salt and pepper. Toss in fresh basil.
5. 5
   Serve and enjoy!