Indy Style

The Signature Table’s Jolene Ketzenberger serves up Gnocchi Primavera and a Sausage Skillet w/ Cherry Tomatoes

Easy… simple… and just plain good!

In our kitchen today, Jolene Ketzenberger, Eat Drink Indy/The Signature Table, shows us how to make Gnocchi Primavera — a light springy dish with sugar snap peas, leeks and radishes with gnocchi instead of the usual pasta, and a quick Sausage Skillet with Cherry Tomatoes. And then later, she shares the latest restaurant news in and around the city!

Gnocchi Primavera
Serves 4

Kosher salt
1 17.5-ounce package potato gnocchi
3 tablespoons extra-virgin olive oil
1 leek (white and light green parts only), quartered lengthwise and cut into 2-inch pieces, well rinsed
8 small radishes, trimmed and sliced or quartered
8 ounces sugar snap peas, trimmed
Freshly ground pepper
2 tablespoons unsalted butter
1/4 cup grated parmesan cheese, plus shaved cheese for topping
1 teaspoon finely grated lemon zest
1 tablespoon finely chopped fresh parsley

Bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1 cup cooking water, then drain.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the leek and cook, stirring occasionally, until it softens and just starts browning, about 3 minutes. Add the radishes, sugar snap peas, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring often, until the peas are bright green and crisp-tender, 5 to 6 minutes.
Add the gnocchi to the skillet along with 3/4 cup of the reserved cooking water, the butter, grated parmesan, lemon zest and parsley. Remove from the heat and gently stir until the gnocchi are well coated and the cheese melts, adding more cooking water as needed to loosen. Top each serving with shaved parmesan.
Adapted from

Sausage Skillet with Cherry Tomatoes
Serves 4-6

1 tablespoon olive oil
12 ounces fully cooked sausage, sliced into 1/4″-thick coins
2 pints cherry tomatoes
2 garlic cloves, pressed or finely chopped
4 sprigs thyme
2 bunches broccolini (about 1 pound), trimmed, halved lengthwise
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons unsalted butter, cubed
Crusty bread (for serving; optional)

Heat oil in a large skillet over medium-high. Add sausage and cook, stirring occasionally, until lightly browned, about 2 minutes. Add tomatoes, garlic, and thyme, stir to combine, and cook, pressing down on some of the tomatoes with the back of a wooden spoon to encourage bursting, 2 minutes. Add broccolini; season with salt and pepper. Cook, covered, 2 minutes. Remove from heat and stir in butter until melted.
Divide sausage mixture among plates. Serve with bread alongside, if desired.
Adapted from