Crisp Gnocchi With Sausage and Peas
Updated March 26, 2024
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
3 tablespoons extra-virgin olive oil, plus more as needed
1 (12- to 18-ounce) package shelf-stable potato gnocchi
1 pound hot or sweet Italian sausage, casings removed
2 cups/10 ounces frozen peas (no need to thaw)
1 tablespoon Dijon mustard
½ cup/1 ounce grated Parmesan, plus more for serving
Salt and pepper
½ cup torn dill, mint or basil leaves, plus more for serving
Nutritional analysis per serving (4 servings)
45 grams carbs; 59 milligrams cholesterol; 503 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 23 grams fat; 6 grams fiber; 1055 milligrams sodium; 30 grams protein; 4 grams sugar
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.
Powered by
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.
I needed to use a pound of lovely chard, so subbed it for the peas, and the result earned me big compliments. I diced the ribs and sautéed them with the sausage, then added the roughly chopped leaves near the end with a half cup of heavy cream. I think almost any green vegetable would work. So easy, so good.
We used rotisserie chicken instead of the sausage and added white wine vinegar, garlic, fresh basil and this all turned out quite well.
This was insanely good. Made as written (but with vegan smoked apple and sage sausage, and browned butter not oil). Used a nice mustard and a big splash of cream, lots of pepper. Just delicious and so fast! It didn’t need anything else and everything was coated and very flavorful. That 1/2 cup water was key!