This gnocchi is a combination of summer’s best flavors – tomato, corn, basil and marjoram. Once your water is boiling, the dish comes together in under 20 minutes. If you cannot find fresh marjoram, substitute thyme.
1 tablespoon extra virgin olive oil
8 ounces sweet Italian sausage, removed from their casings and crumbled
1 pound fresh vine or beefsteak tomatoes, chopped
Freshly ground black pepper
1 pound gnocchi
1/2 batch (2 ears) Grilled Corn, kernels cut from the cob
2 tablespoons unsalted butter
1 tablespoon chopped fresh marjoram
1/3 cup basil leaves, torn
Heat a large pot of heavily salted water over high heat until boiling.
Heat olive oil in a 4 quart Dutch oven over medium-high heat. Add the sausage and cook, using a wooden spoon, until it begins to brown, 3 to 5 minutes. Add the tomatoes to the pot and season very well with salt and pepper. Cook, stirring occasionally, until the tomatoes break down and their water evaporates, about 6 to 8 minutes. You want a thick sauce, here, to coat the gnocchi.
Meanwhile, cook gnocchi according to package directions and drain well.
Add the corn and butter to tomato mixture and cook until the corn is heated through, about 1 minute. Add hot gnocchi to the tomato sauce and toss to combine. Remove from heat, taste for seasoning and adjust as you see fit. Stir in marjoram and basil.
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