CHICKEN GNOCCHI SKILLET

In a 10 inch cast iron pour in a coupl 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!