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.
The order needs to change slightly. Crisp the gnocchi any way you choose. Brown the sausage in the pan and remove to drain. Add white wine or stock to the pan to deglaze. Stir in the mustard and peas. Simmer until the peas are cooked through. Add the Parmesan next to build a pan sauce. Once the Parmesan is incorporated, add the sausage and gnocchi back in.
This is a crowd pleaser every time I make it. I have always made it with ground hot Italian sausage. It works out great. I would also recommend tossing the gnocchi in olive oil and roasting in the oven, saves a ton of time. Lastly, the herbs are required for this dish. I use the dill and mint together and they take the meal up a notch.
Tossed the gnocchi with oil and put it in the air fryer for ~8 minutes at 400F, shaking the basket midway through. They came out crispy on the outside, but not burnt at all. Much easier than starting them in the pan, and quicker too!