It’s back to school time again, and for all the moms and dads that schedules just got THAT much busier, here’s a weeknight dinner that is super quick, delicious, and still has veggies, too. From starting the prep to getting dinner on the plate, this took me about 15 minutes total. This will feed 3-4 people, depending on how hungry you are!
If you’re not familiar with gnocchi, you should give them a try. They’re essentially an Italian style dumpling, made out of potato and flour; each brand is made a bit differently. I’ve seen versions of this dish on Pinterest, but almost all of them cook the gnocchi according to the package directions, which is normally by boiling. I fry my gnocchi- and with this recipe it’s the way to go. The dish needs crunch, and personally the gnocchi to me are too floury tasting when boiled. I discovered fried gnocchi from one of my favorite chefs, Nigella Lawson. If she says to fry it, I do. And she’s never disappointed! Also, a note about the sausage- I prefer chicken sausage, it’s not as fatty as other types, but by all means use what you like. I also suggest finding a sausage stuffed with herbs or other flavorings. The type I used had roasted garlic and gruyere cheese inside- the added flavor was amazing! (and it meant I didn’t have to shred cheese or chop garlic- another time saver!)
Ingredients:
1 package chicken sausage (about 4 links, sliced)
1 16oz package Gnocchi (use the fresh, not frozen kind)
1 bunch asparagus, trimmed and chopped
1 large handful of cherry tomatoes, sliced in half lengthwise
2-3 tbsp olive oil
2 tbsp chopped parsley
Salt & pepper to taste
Directions:
Heat 2 tablespoons of the olive oil in a large skillet or dutch oven on medium-high heat. Once the oil is hot, gently add in the gnocchi. Cook on one side for 3-4 minutes until golden-brown and crisp on bottom, then turn over. (I find tongs are easiest to use here, the gnocchi are fragile!) Cook another 3 to 4 minutes on the other side, then using a slotted spoon, transfer the gnocchi to a paper-towel lined plate to drain off an excess oil.
In the same pan, add in the sausage and cook on each side a couple of minutes until brown. Transfer the sausage to a paper towel-lined plate. Add a bit more oil into the pan if necessary, and then add the asparagus and tomatoes, cooking for just a minute, stirring. You want the asparagus to stay crunchy and bright green, and you don’t want the tomatoes to break down. Add the sausage and gnocchi back in to warm through, and garnish with parsley before serving.
