Easily adaptable for vegetarian, vegan, and gluten free diets, this gnocchi skillet with tomatoes and sausage is ready in under 20 minutes.
It’s Day 3 of Tomato Week, and I’m presenting you with this super fast, yet still flavorful, gnocchi skillet with tomatoes and sausage.
It’s easy to keep the base ingredients necessary for this on hand. Although we’re back to living together now, my husband and I have spent the vast majority of our 6 years of married life residing in different states. This left me without regular access to a car, making grocery shopping challenging.
Last year, I never had to worry about fresh produce throughout the spring, summer, and fall, thanks to our CSA, so I’d stock up on a lot of pantry basics during our monthly grocery trips. I generally felt prepared to handle whatever our CSA would throw my way.
Sure, homemade gnocchi is best, but you can usually find a package of the Wegmans shelf-stable gnocchi in my cabinet. Mix together some gnocchi with sausage (spicy chicken or vegetarian, depending on who’s eating) and the fresh tomatoes from my CSA, along with a few basil leaves from my garden, and dinner is served.
This gnocchi skillet is also a great option if you’re cooking for individuals with specific diets. Leave out the cheese and use vegan sausage and gnocchi (Wegmans gnocchi is vegan!), and you have a dish free of animal products.
Use gluten free gnocchi (made with rice flour!) and sausage, and have your Celiac friends over for dinner.
Seriously, the most time consuming part of this is waiting for the water to boil. Dinner in less than 20 minutes that can be adapted to serve almost anyone? It doesn’t get much better than that!
Easily adaptable for vegetarian, vegan, and gluten free diets and on the table in less than 20 minutes.
Recipe adapted from The Kitchen.