Nhoque de frigideira com linguiça, tomate e manjericão

Ingredientes

• 2 tablespoons extra virgin olive oil
• 1 cup finely chopped onion (about one small onion)
• 2 cloves garlic (finely chopped)
• 1/3 cup moist sun-dried tomatoes (sliced, or 1 cup fresh cherry or grape tomatoes, halved)
• 1/2 teaspoon red pepper flakes (or to taste)
• 1 pound uncooked Italian sausage links (sliced 1-inch thick)
• 1 1/2 pounds potato gnocchi
• 1 1/2 cups chicken broth
• Kosher salt
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup sliced basil (or chopped parsley)

Modo de preparo

1. 1

   Heat the olive oil in a large (10-12-inch) skillet over medium heat. Stir in the onion and garlic and cook until the onion is translucent, but not browned, about 3 minutes.

2. 2

   Add the red pepper and sun-dried tomatoes, stirring to blend with the onions, and cook about 1 minute. Add the sausage and turn the heat up to medium-high. Cook the sausage, stirring frequently, until it's no longer pink on the surface, about 5 minutes.

3. 3

   Stir in the gnocchi until they're evenly dispersed with the sausage. Pour in the broth and add ½ teaspoon salt. Bring the broth to a simmer, then lower the heat and cover the pan. Cook until the gnocchi are puffed and the sausage is cooked through, 6-8 minutes. Stir once or twice during the process to ensure the gnocchi aren't sticking to the pan.

4. 4

   Remove the pan from the heat and add the cheese and basil. Transfer to a serving platter or serve from the skillet.