2 teaspoons extra-virgin olive oil
1 (16-ounce) package prepared whole-wheat gnocchi
8 ounces mild Italian sausage, casings removed
1 1/2 cups chopped tomato
2 garlic cloves, sliced
1/4 cup unsalted chicken stock (such as Swanson)
2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)
1/4 cup chopped fresh basil

2 teaspoons extra-virgin olive oil 1 (16-ounce) package prepared whole-wheat gnocchi 8 ounces mild Italian sausage, casings removed 1 1/2 cups chopped tomato 2 garlic cloves, sliced 1/4 cup unsalted chicken stock (such as Swanson) 2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup) 1/4 cup chopped fresh basil

Preheat broiler to high.
Heat a large ovenproof skillet over medium heat. Add oil; swirl. Add gnocchi; cook 7 minutes or until lightly browned, stirring occasionally. Place gnocchi in a large bowl. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Add sausage to gnocchi. Add tomato and garlic to pan; cook 2 minutes, stirring occasionally. Add gnocchi mixture and stock to pan; sprinkle with cheese. Place pan in oven; broil 2 minutes or until cheese is melted and lightly browned. Sprinkle with basil.