Spring potato gnocchi with zucchini, sausages and Pachino tomatoes
- Potato gnocchi: 400 g
- Green zucchini: 2
- Pachino tomatoes: to taste
- Skinless chicken sausages: 2
- Extra-virgin olive oil: to taste
- White wine: to taste
- Salt: to taste
- Chili pepper: to taste
- Basil: to taste
In a skillet, roast some garlic with some extra virgin olive oil.
Add the crumbled sausages and cook until browned, deglaze with white wine and continue cooking. When the wine has evaporated, add the Pachino tomatoes and simmer over moderate heat covering with a lid.
Once the sauce is ready, add water in the skillet, adjust the salt, add the gnocchi straight in the skillet and cook for 3-4 minutes, gently stirring until the water is absorbed,
Top with 2 or 3 basil leaves, then serve pouring a drizzle of oil.
Thanks to storie_di_una_cuoca_per_caso