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.
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
- Heat oven to 400F
- In a large bowl toss the gnocchi and onion with a hefty glug of olive oil and transfer to a baking sheet
- Scatter the sausage all around
- Bake until the sausage is cooked through and the gnocchi is starting brown, about 20 minutes
- Remove from the oven and divvy between serving bowls
- Top with a hefty spoonful of the tomato confit and pieces of mozzarella
- 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
