Crispy Gnocchi with Tomato Confit, and Mozzarella

We love the Anna potato gnocchi for a fast dinner, but crisping them up with and pairing with preserved tomatoes can make any dreary day sunny. 

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Ingredients

1 package Anna potato gnocchi
1 lb Italian sausage or 6 links bratwurst
1 red onion, cut into wide petals
8 oz tomato confit
1 ball fresh mozzarella, cut into pieces
1 bag baby kale

Method

  1. Heat oven to 400F
  2. In a large bowl toss the gnocchi and onion with a hefty glug of olive oil and transfer to a baking sheet
  3. Scatter the sausage all around
  4. Bake until the sausage is cooked through and the gnocchi is starting brown, about 20 minutes
  5. Remove from the oven and divvy between serving bowls
  6. Top with a hefty spoonful of the tomato confit and pieces of mozzarella
  7. Dress the baby kale with a glug of olive oil, sprinkle of salt and grind of black pepper then top each bowl with a little pile of kale and serve