Cheesy Gnocchi

INGREDIENTS

1    8 ounce package Emilia brand potato Gnocchi*

2    teaspoons olive oil

4    ounces uncooked Italian sausage, casings removed*

1    cup finely chopped tomato

1    cup chopped white onion or leeks

4    cloves garlic, minced

2    teaspoons dried basil

2    tablespoons chicken broth

½   cup shredded Asiago cheese

      torn basil leaves as garnish (optional)

METHOD

Cook the gnocchi according to package directions, drain. In a large skillet, warm the olive oil over medium heat and add the sausage. Cook until browned, about 6 to 7 minutes, breaking up with a fork. Remove to a medium bowl.

Add the tomatoes and onions to the skillet and cook for 5 to 6 minutes or until tender, stirring occasionally. Add the garlic and cook for 1 to 2 minutes. Add the gnocchi to the skillet with the sausage, basil and broth. Cook about 2 to 3 minutes to meld the flavors. Remove from the heat and add in the cheese, stirring until it is melted and incorporated.  Garnish and serve immediately.

*NOTES: Emilia brand Gnocchi are available at Guglielmo winery and at fine food markets in the San Jose area. If you cannot find uncooked sausage, skin the precooked as best you can and chop it into small bits.

Adapted from a recipe in Cooking Light magazine.