Gnocchi Skillet with Chicken Sausage & Tomatoes from The Kitchn
1 pound frozen or shelf-stable gnocchi
Kosher salt and freshly ground black pepper
9 ounces cooked chicken sausage (~3 links; garlicky or jalapeno is a plus imo) , sliced into 1/4-inch-thick coins
1 pint cherry or grape tomatoes, sliced in half lengthwise
1 to 2 ounces fresh basil leaves, thinly sliced (1/2 to 1 cup loosely packed)
Bring a large pot of salted water to a boil over medium-high heat.
Add the gnocchi and cook for 2 minutes or according to package directions. Drain and toss with a drizzle of olive oil.
Heat a 10-inch or larger cast iron skillet over medium heat with a light drizzle of olive oil.
Add the sausages and cook until it begins to brown, 2 to 3 minutes. Push the sausages into a pile at the edge of the skillet and turn the heat up to high.
When the skillet is quite hot, add the tomatoes, skin down, crowding them in if necessary.
Cook until they are blistered, 1 to 2 minutes.
Stir in the sausage and cook until both tomatoes and sausage are slightly browned, about 2 minutes more.
Stir in gnocchi and cook just until all is combined, but the tomatoes have not broken down into sauce.
Remove the skillet from the heat and stir in the basil.
Taste and season with salt and pepper. Serve immediately.