Crisp Gnocchi With Sausage and Peas
Updated March 27, 2024
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons extra-virgin olive oil, plus more as needed
- 1(12- to 18-ounce) package shelf-stable potato gnocchi
- 1pound hot or sweet Italian sausage, casings removed
- 2cups/10 ounces frozen peas (no need to thaw)
- 1tablespoon Dijon mustard
- ½cup/1 ounce grated Parmesan, plus more for serving
- Salt and pepper
- ½cup torn dill, mint or basil leaves, plus more for serving
Nutritional analysis per serving (4 servings)
503 calories; 23 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 45 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 30 grams protein; 1055 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large (12-inch) nonstick or well-seasoned cast-iron skillet, heat 1 tablespoon oil over medium-high. Break up any stuck-together gnocchi and add to the skillet in an even layer. Cover and cook, undisturbed, until the gnocchi are golden brown underneath and unstuck from skillet, 2 to 4 minutes. Cook, stirring, until crisp on both sides, 2 to 3 minutes. If the gnocchi are burning instead of browning or the skillet looks dry, add more oil. Transfer to a bowl or plate.
- Step 2
Add the remaining 2 tablespoons oil to the skillet, still over medium-high. Add the sausage and break into small pieces. Cook, undisturbed, until sausage is browned, 2 to 4 minutes. Stir and cook until the sausage is cooked through, another 2 to 4 minutes.
- Step 3
Stir in the peas, mustard and ½ cup water and scrape up the browned bits on the skillet. (It may not look like a lot of liquid, but the peas will release some as they cook.) Simmer until the peas are cooked through, 2 to 4 minutes.
- Step 4
Add the browned gnocchi and the Parmesan; stir until the cheese has melted. Season to taste with salt and pepper, then stir in the herbs. Serve topped with more herbs, Parmesan and black pepper as desired.
Private Notes
Comments
Good dish! Easy. Here are our notes/suggestions for next time: Use 1/2 sweet & 1/2 hot Italian sausage .. only need 3/4 lb 50/50 white wine and water (instead of all water) Might try fresh peas instead of frozen At end add broth and half & half (instead of heavy cream) - definitely needs sauce so don't skimp Serve over Arugula.
From what chefs say, and from my own experience, frozen peas taste much better than fresh unless you are eating the peas the same day you pick them. Peas are one of those vegetables that lose taste and nutrients very quickly upon picking which is why frozen ones are frozen within hours of picking.
So I am going to toss the gnocchi in some oil and crisp them in the oven on convection setting. You need way very little oil and they crisp up beautifully. It's also time saving because while they crisp, you can prep and cook everything else.
Cooked as directed. Very tasty dish that’s quick and easy. I didn’t add the cheese to the recipe. I don’t like the stringy, pasty mess. I add it for each serving. This is my second recipe using gnocchi and I have to say, gnocchi a terrible leftover.
Browned the sausage with a large scallion and 2 cloves of crushed garlic. Used white wine (3/4 c.) rather than water, and used spinach rather than peas. Air-fried the gnocchi for 11 minutes at 400 degrees. Stirred it all together, and it was lucious!
Another Ali Slagle masterpiece and an exemplar of why NYT Cooking is such a lifesaver. Cheap, stupidly simple to make, and filling and delicious. Deep flavor from the mustard, sausage and parm. And it lends itself to augmentations or variations. For giggles, we'll change the flavors slightly by season. In summer we'll make it pretty much as the recipe is, with plenty of fresh basil and dill. In winter, we'll sub in ghee for olive oil, sage/thyme for dill/basil, and white wine in lieu of 1/2 the water, to yield heartier flavors.