Hatch Green Chile Sausage, Corn, and Tomato Gnocchi
Summer dinner just got a little more interesting, thanks to Hatch Green Chile Bratwurst. These flavorful sausages bring richness and heat to a veggie-packed dish. Packaged gnocchi offer a simple way to streamline this meal—there’s no need to bring a pot of water to a boil, making it a one-pot dish. This recipe can be partially modified for the barbecue: grill the brats, corn, and poblano (whole, then sliced afterwards) until slightly charred for a smoky upgrade.
prep time
10 minutescook time
35 minutesIngredients
3 tablespoons olive oil
1 (12-ounce) package Niman Ranch Hatch Green Chile Bratwurst
2 ears corn, husked
1 large Hatch chile or poblano pepper, halved, seeded, and thinly sliced
1 large shallot, or ½ small red onion, thinly sliced
3 large garlic cloves, thinly sliced
4 tablespoons butter
1 (17.6-ounce) package shelf-stable gnocchi
1 pint grape or cherry tomatoes, halved
1 lemon, zested and halved
½ cup fresh basil leaves, roughly chopped, plus more for serving
Kosher salt and black pepper, for seasoning
Ricotta salata or cotija, for serving
Cooking Instructions
- Add 1 tablespoon olive oil to a large skillet over medium heat. Add bratwurst to the skillet and cook until browned on both sides, turning once, about 8 minutes. Remove to a plate.
- Add corn to the same skillet over medium heat. Cook until charred in places, turning a few times, 6 to 8 minutes total. Remove to the plate with the bratwurst and turn off heat. Let cool for 5 minutes, then slice bratwurst into coins and remove the kernels from the corn cobs with a sharp knife.
- Return the skillet to the burner, this time over medium-high heat. Add 1 tablespoon oil to the skillet and stir in chile pepper; cook until just starting to soften, about 3 minutes. Stir in shallot and garlic; cook 1 minute. Remove to a bowl.
- Add 2 tablespoon butter and the remaining 1 tablespoon oil. Using hands, add gnocchi to the skillet in an even layer, breaking up any that are stuck together. Cook, undisturbed, until brown on one side, about 3 minutes. Stir and cook on the other side for 2 minutes.
- Stir tomatoes and lemon zest into the skillet; cook 2 minutes. Stir in the sliced sausage, cooked vegetables, ¼ cup water, juice from half the lemon, the remaining 2 tablespoons butter, and a big pinch of salt and pepper. Stir until butter is melted, then turn off heat.
- Serve immediately, topped with grated ricotta salata and basil, and remaining lemon, sliced into wedges.