CHICKEN GNOCCHI SKILLET

IN A 10 INCH CAST IRON POUR IN A COUPLE LUGS OF OLIVE OIL. BRING TO A SHIMMER AND TOSS IN THE SLICES OF CHICKEN SAUSAGE. COOK FOR 2-3 MINUTES AND MOVE TO THE SIDE. ITS OKAY IF YA GET SOME BLACKENING. BETTER ACTUALLY.

NEXT TOSS IN THE HALVED TOMATOES AND BLISTER THEM.

NEXT MAKE A SIMPLE VELUTÉ. MELT A LITTLE BUTTER, WHISK IN A BIT OF FLOUR. THEN WHISK IN A BIT OF CHICKEN STOCK.

TOSS IN SOME COOKED GNOCCHI AND MIX IT ALL TOGETHER.

TOP WITH SOME FRESH BASIL AND ROCK AND ROLL!