• 1 lb shelf-stable gnocchi
  • 2 Tbsp olive oil, divided
  • 1 pt grape tomatoes, sliced in half lengthwise
  • 12 oz Eckrich by Smithfield® Smoked Sausage, sliced into ¼ -inch-thick coins
  • 1 each medium red and green bell peppers, diced
  • 1 oz fresh basil leaves, thinly sliced
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 4 oz fresh Parmesan
  • 1 oz fresh basil
  • 8 eggs, poached



Smoked Sausage

Meal Course:


Dish Type:

Entrée, Side Dish


  1. Bring large pot of salted water to boil over medium-high heat. Add gnocchi and cook for 3 minutes. Drain and toss with 1 tablespoon olive oil. Set aside.
  2. Heat large cast iron skillet over medium-high heat; add 1 tablespoon olive oil. Add grape tomatoes and blister, 1 to 2 minutes. Remove and set aside with gnocchi.
  3. Add smoked sausage and bell peppers to hot skillet, and cook until they begin to brown, 2 to 3 minutes. Stir in gnocchi and tomatoes, and cook until all is combined.
  4. Remove skillet from heat, and season with salt and pepper.
  5. Top with Parmesan and fresh basil. Top with poached eggs, and serve immediately.