Friday nights in my house are rarely about cooking, but I’m starting to think that should change. We typically save painting the town for Saturday, and on Fridays collapse on the couch with delivery food. This should feel like a treat, the way my family’s Friday pizza nights–a break for my awesome mom after a week of making breakfast, lunch, and dinner for a family of four–did growing up, but on weeks when we’re already leaning pretty heavily on the delivery option, doing it again on Friday can feel less like a celebratory start to the weekend than like more of the same. For nights like that, when I want to step it up and feel like I’m kicking the weekend off right, I need recipes like this. Super quick and easy, full of summer flavors, and only four ingredients to grab at the grocery store on the way home. Fewer, if you’re lucky enough to be growing basil or cherry tomatoes this summer. Bump the list up to five if you want to make a stop at the wine store (you do, of course).
All this recipe takes is a pot of boiling water for your gnocchi, a little time to slice up sausage and cherry tomatoes, and a skillet to build your sort-of-sauce. In less than half an hour you’ll be pouring a glass of the wine you used to deglaze your pan, finding something silly on tv, and toasting your Friday night. Cheers!
Today’s recipe is part of our new “one for the weekend” series. Every Friday, we’ll share a short post intended to send you off for the weekend with something snacky, sweet, fresh, or just plain tasty. Enjoy!
gnocchi with chicken sausage & cherry tomatoes
adapted from the kitchn
1 lb gnocchi
4 links pre-cooked chicken sausage, sliced into coins
1 pint cherry tomatoes, cut in half lengthwise
1/2 to 1 cup loosely packed fresh basil, julienned
1-2 tbs white wine or dry vermouth
salt and freshly ground black pepper
Bring a large pot of salted water to a boil, and cook gnocchi according to package directions. Drain well. Keep in mind that building the rest of your meal will take around 10-15 minutes, and time your gnocchi accordingly. Toss the gnocchi with a drizzle of olive oil if it finishes early.
Heat a large skillet over medium high heat, and add a slick of olive oil. Add sausage and cook for 2-3 minutes, or until it begins to brown. Push the sausage over to an edge of the skillet, and add the tomatoes, skin side down (I actually did take the time to do this, following the original recipe’s instructions, and felt pretty silly. I have a feeling they’d be a-ok if you just tossed them in). Cook for 1-2 minutes or until they start to blister. Add a splash of white wine or dry vermouth to the pan to scrape up all of the lovely brown bits starting to stick to the bottom of the skillet, and stir tomatoes and sausage together. Cook for 2 more minutes, add gnocchi and basil and stir til all combined. Add salt and pepper to taste. Remove from heat and serve.