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!