Gnocchi with Sausage, Zucchini, and Tomato

Name: Gnocchi with Sausage, Zucchini, and Tomato
Total time: 30 min
Ingredients: 1 tablespoon extra-virgin olive oil; 8 ounces sweet Italian sausage (about 3 links), casings removed; 1 large or 2 small zucchini (12 ounces), cut into a 1/2-inch dice (2 cups); 1 pound mixed tomatoes, such as beefsteak and cherry, coarsely chopped (3 cups); Kosher salt and freshly ground pepper; 1 package (17.5-ounces) gnocchi, such as DeCecco; 1/3 cup pesto, homemade or store-bought (such as Buitoni); Fresh basil leaves, for serving (optional)

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Total: 30 minutes

Author : Sarah Carey

Gnocchi with Sausage, Zucchini, and Tomato

Ingredients

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1 tablespoon extra-virgin olive oil8 ounces sweet Italian sausage (about 3 links), casings removed1 large or 2 small zucchini (12 ounces), cut into a 1/2-inch dice (2 cups)1 pound mixed tomatoes, such as beefsteak and cherry, coarsely chopped (3 cups)Kosher salt and freshly ground pepper1 package (17.5-ounces) gnocchi, such as DeCecco1/3 cup pesto, homemade or store-bought (such as Buitoni)Fresh basil leaves, for serving (optional)

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Instructions

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Step 1

Heat a large straight-sided skillet over medium-high. Swirl in oil, then add sausage and cook, breaking up pieces with a wooden spoon, until beginning to brown, 3 to 4 minutes. Add zucchini and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Add tomatoes, season with salt and pepper, and cook until they start to break down and release their juices, 3 to 5 minutes.

Step 2

Meanwhile, cook gnocchi in a large pot of salted boiling water according to package instructions. Reserve 1 cup pasta water; drain. Transfer gnocchi to skillet and toss to coat, adding pasta water as needed to create a silky sauce. Season to taste. Stir in pesto, sprinkle with basil, and serve immediately.